Instructions: Peel and dice the onion. Warm the oil in a 4-quart soup pan. Transfer onions to the pan, season with freshly ground black pepper. Cook over medium-low heat until aromatic and soft. Meanwhile, peel the potatoes and chop into bite-sized pieces. Add the potatoes to the pan along with chopped leafy rib celery, diced carrot and minced garlic. Stir well and continue to cook vegetables for up to 5 minutes.

Add the broth, cans of water, canned tomatoes, seasonings, garlic salt, baby food, concentrated mushroom soup bouillon. Stir well. Add the vegetables and water to cover (about 12 cups of soup).

Bring the soup just to a boil; reduce heat to a simmer and cook uncovered until potatoes are al dente (20 minutes). Adjust seasonings. Reduce heat and cook covered for about 40 minutes.

Just before serving, stir in the lowfat cream cheese until it melts. Serve soup garnished with optional Parmesan cheese. Reheats well.

Description: "Tested. A chunky soup made with potatoes, "rancho" vegetables and items from the pantry"

Yield: "12 cups"

Start to Finish Time:
"1:10"

NOTES : Rancho Fiesta Blend is the name of an assorted of frozen vegetables packaged by California and Washington brand. The following are mixed in a 16-ounce bag: broccoli, carrot, Italian green beans, small white beans, garbanzo beans, dark red kidney beans, red bell pepper.

Heres a new concoction. Surprising how much flavor developed in just over an hour.

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