Shortcut Italian Vegetable Soup Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 Envelope: country vegetable-with-noodles soup mix,
2 cup: Boiling water,
1: Onion, chopped
2: Carrots, peeled and chopped
1: , (8-oz.) can tomato sauce
1 tsp: Salt,
1/8 tsp: 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)
Source from luhu.jp
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)
Source from luhu.jp