Short-cut italian vegetable soup

Yield: 5 Servings

Measure Ingredient
1 \N Envelope country
\N \N Vegetable-with-noodles soup
\N \N Mix
2 cups Boiling water
1 \N Onion -- chopped
2 \N Carrots -- peeled and
\N \N Chopped
8 ounces Can tomato sauce
1 teaspoon Salt
⅛ teaspoon Pepper
16 ounces Can kidney beans -- drained
16 ounces Can whole kernel corn, with
\N \N Liquid
\N \N Grated parmesan cheese

Warm slow-cooking pot with hot tap water. In pot, stir dry soup mix into very hot water. Add onions, carrots, tomato saukce, salt and pepper. Cover and cook on low for 4 to 6 hours. Turn control to high; add beans and corn. Cover and cook on high for about 30 minutes. Sprinkle with cheese.

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