29 oz water (~3 1/2 cups)
1 tbsp no chicken bouillon base (2010 mg sodium)
10 oz Birds Eye mixed vegetables
500g IKEA plant balls (18 oz)
2 cups small pasta shells (8 oz)
2 tsp Italian seasoning
1/4 cup nutritional yeast
freshly ground pepper
In a 5 quart pot, bring tomato juice and water to a boil over medium high heat
Add remaining ingredients except nutritional yeast and pepper; return to boil
Simmer for 8 minutes or until pasta is cooked
Remove from heat and stir in nutritional yeast
Add freshly ground pepper before serving
Makes about 16 cups or 8 two cup servings
Leftovers in 7 cup + 4 cup pyrexes or two 7 cup pyrexes (4 qt pyrex bowl to store whole pot)
Altered from Market Pantry recipe
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