I call it the Quick-Easy-Healthy-Homemade-Soup-Despite-Not-Much-Cooking-Time

Or I call it the Haven't-Eaten-Enough-Veggies-In-A-While-Soup.

Whatever name you use, this soup rocks! It's super quick to toss together, even when you've got a totally crazy schedule. All you need are a few pantry/fridge staples and a little creativity and an appetite and you're set!

2 cans of Low Sodium/Fat Free Chicken Broth
1 can diced tomatoes
1 can white beans
a bunch of carrots cut up
a few Yukon Gold potatoes cut up
1 or 1/2 of an onion (I like the sweet ones, but really any kind work)
handful of orzo
a few crushed/chopped garlic cloves (or if you're really pressed for time - toss in some garlic salt)
salt/pepper/seasonings to taste

As you can see, I'm not big on measuring. It really depends on how many are eating the soup or how many days you want to take this to lunch. The thing I love about this soup is how versatile it is. For example, I've made it with Veggie Broth and tofu; zucchini makes a lovely addition as does chicken, sausage, whatever you've got on hand or are craving. Tonight I also tossed in a handful of spinach just for some extra goodness!

Serve sprinkled with parmesan, warm bread and enjoy!
*Sorry for the crappy pic, but my camera died when I went to take the pic. Since I didn't want it to get cold, I just used my camera phone. It doesn't take the best pics.