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 :
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