This is a good basic vegetable soup recipe, not too heavily seasoned, for days you're not feeling so hot but know you still need to get insolubles safely.
1/2 cup chopped onion 2 tsp canola oil 4 cups chicken broth 2 medium potatoes, peeled and diced (about 2 cups) 16-oz pkg frozen mixed vegetables 1/4 tsp ground black pepper 1 tbsp chopped fresh parsley Saltine crackers for serving
Cook onion in oil in large saucepan over medium heat until tender. Add broth and potatoes. Heat to boil; reduce heat and simmer 10 minutes. Add vegetables and pepper; simmer for 10 more minutes or until everything is tender. Stir in parsley. Serve hot with crackers. Makes 8 servings.
-- from the bottom of a box of PREMIUM fat-free saltine crackers.