Five Dollar Vegetable Soup

subheading: THE FIVE DOLLAR SOUP (SEE JEFF'S TIPS):

6 cups vegetable broth (Better Than Bouillon Vegetable Base is by far the most cost efficient, flavorful, lasting. I use 6 teaspoons of it + 6 cups water)

1 (14.5-ounce) can diced tomatoes (any variety), with their juices

1 (15-ounce) can tomato sauce (not the same as pasta sauce - you can also use two 8-ounce cans)

16 to 32 ounces frozen mixed vegetables

subheading: OPTIONS:

Pasta, cooked separately according to package instructions (a small pasta such as ditalini, mini shells or tortellini is suggested)

Grated Parmesan cheese, to taste

Hot sauce, to taste

Any additional seasonings you enjoy, to taste

Directions at pressureluckcooking.com

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