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Italian Tomato And Rice Soup

1 12-ounce jar chunky salsa
1 cup sodium-reduced tomato juice
1/3 cup quick-cooking brown rice
1 tablespoon dried minced onion
1 teaspoon Italian seasoning, crushed
½ teaspoon instant chicken bouillon granules
1/8 teaspoon dried minced garlic
1/8 teaspoon pepper
1 16-ounce package loose-pack frozen zucchini,
carrots, cauliflower, lima beans,
and Italian beans
1/3 cup finely shredded or grated Parmesan cheese
(optional)


In a large saucepan combine the salsa, tomato juice, brown rice, onion, Italian seasoning, bouillon granules, garlic, pepper, and 2 cups water. Bring to boiling; reduce heat. Cover and simmer for 10 minutes.

Meanwhile, place frozen vegetables in a colander. Run cold water over vegetables till thawed. Stir vegetables into the rice mixture. Return to boiling; reduce heat. Cover and simmer for 5 to 10 minutes or till rice and vegetables are tender.

Top each serving with cheese, if desired.

Makes 6 servings.