Vegetable soup (usda)

Yield: 6 Servings

Measure 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

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

Similar recipes