Short-cut italian vegetable soup
5 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Envelope country | |
| Vegetable-with-noodles soup | ||
| Mix | ||
| 2 | cups | Boiling water |
| 1 | Onion -- chopped | |
| 2 | Carrots -- peeled and | |
| 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 |
| Liquid | ||
| Grated parmesan cheese | ||
Directions
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.
Recipe By :
File
Related recipes
- Cold cut sandwich
- Cut glass dessert
- Fried chicken cut-up
- Grilled short ribs
- Honey short bread
- Mastering vegetable cuts
- Orange cut-out cookies
- Short cake
- Short crust pastry
- Short cut biscuits
- Short cut salsa chicken
- Short cut supper
- Short cut waldorf salad
- Short cut wedding cake and frosting
- Short pie crust
- Short-cut fondue dip
- Short-cut fruit cake
- Short-cut peanut butter cookies
- White cut chicken (stewing chicken)
- White-cut chicken