Vegetable Soup

Hearty Vegetable soup (modified from my mum’s recipe)







6 cups water
2 cups chopped celery
2 cups chopped carrots
2 cups shelled edamame (soy beans in frozen section of grocery store)
1 cup fresh or frozen peas
2 cups chopped fresh tomatoes (or canned)
1 large can corn niblets (reduced salt)
1 large can creamed corn
1 cup uncooked SMART elbow pasta (has 11 grams of protein per serving!) (if Gluten sensitive add in rice or rice pasta instead).
1 can white kidney beans rinsed and drained
2 cans low sodium tomato soup undiluted
2 cans beef consume or chicken bouillon
1 Tablespoon Worcestershire sauce
1 tsp garlic powder
1 tsp black pepper
2 Bay Leafs