Shortcut italian vegetable soup
4 servings
Ingredients
| Quantity | 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 | |
Directions
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)