Yield: 4 servings
Measure | Ingredient |
---|---|
1 \N | Envelope country vegetable-with-noodles soup mix |
2 cups | Boiling water |
1 \N | Onion, chopped |
2 \N | Carrots, peeled and chopped |
1 \N | (8-oz.) can tomato sauce |
1 teaspoon | Salt |
⅛ teaspoon | Pepper |
1 \N | (16-oz) can kidney beans, drained |
1 \N | (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)