Shortcut italian vegetable soup

Yield: 4 servings

Measure Ingredient
1 Envelope country vegetable-with-noodles soup mix
2 cups Boiling water
1 Onion, chopped
2 Carrots, peeled and chopped
1 (8-oz.) can tomato sauce
1 teaspoon Salt
⅛ teaspoon Pepper
1 (16-oz) can kidney beans, drained
1 (16-oz) can whole kernel corn, with liquid

Grated Parmesan cheese

Warm slow-boling pot with hot tap water. In pot, stir dry soup mix into very hot water. Add onions, carrots, tomato sauce, 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. Makes 4 to 6 servings (From Crockery Cookery)

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