Fresh Spring Soup

Hello, hello, hello!  My apologies on the break at last posting.  Summertime with the Blessings is quite busy.  I actually made this soup in the heart of spring, but I finally found a moment to post it.  Also, a warning, my middle Blessing seems to have spilled a fruit drink on my keyboard, and so until further notice I cannot depress the letter that is between "i" and "k" in the alphabet.  Luckily, none of the ingredients involve that letter. Also my mouse sticks to the desk now and seems quite "uncleanable."  But, we must carry on!

This is one of those cupboard dishes that almost always turn out great.  I loved the finished product; it was delicious and used up so much of the awesome seasonal produce that I picked up at the Farmer's market.  Give it a try in about ten months!  :-)  Ha ha, only kidding, you can have it now.

Fresh Spring Soup

Ingredients:

1 Tbs. canola oil
1 red onion, chopped
2 cups chopped cauliflower
2 cups chopped Brussels sprouts
1 corn on the cob, kernels sliced off (it's even good if they come off in chunks!)
1/2 tsp. pepper
2 tsp. salt
2 cups favorite spaghetti sauce (I used some in a glass cylindrical containers, er, storebought)
1 cup leftover rice
Water to cover
 1/4 cup mint leaves
1 cup chopped parsley

Directions:

Heat the oil in a large pot over medium heat.  Add the onion, and cook for ten minutes, stirring occasionally.  Add the cauliflower, Brussels sprouts, and corn.  Cook for another ten minutes, stirring occasionally.  Add the pepper, salt, spaghetti sauce, rice and water, and cook for another twenty minutes.  Add the mint and parsley.  Stir well, and it's ready to serve.  So tasty!  Feeds five hungry vegans.