Vegetable soup (usda)
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Oil |
| 2 | tablespoons | Green pepper, finely chopped |
| ¼ | cup | Onion, finely chopped |
| ½ | cup | Celery; finely chopped |
| 1 | cup | Carrot, shredded |
| 10¾ | ounce | Condensed tomato soup |
| 1¼ | cup | Water |
| 12 | ounces | Vegetable juice cocktail |
Directions
Heat oil. Add vegetables and cook until tender. Mix soup, water, and vegetable juice cocktail in a saucepan. Bring to a boil. Add vegetables. Cover and heat to serving temperature. Serve in mugs.
Calories per ¾ cup serving: About 80 Source: FOOD -- by U.S. Department of Agriculture Typed for you by Karen Mintzias