Vegetable Soup (usda) Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 tbsp: Oil,
2 tbsp: Green pepper, finely chopped
1/4 cup: Onion, finely chopped
1/2 cup: Celery, finely chopped
1 cup: Carrot, shredded
10 3/4 ounce: Condensed tomato soup,
1 1/4 cup: Water,
12 ounce: 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 3/4 cup serving: About 80
Source: FOOD -- by U.S. Department of Agriculture Typed for you by
Karen Mintzias
Source from luhu.jp
vegetable juice cocktail in a saucepan. Bring to a boil. Add
vegetables. Cover and heat to serving temperature. Serve in mugs.
Calories per 3/4 cup serving: About 80
Source: FOOD -- by U.S. Department of Agriculture Typed for you by
Karen Mintzias
Source from luhu.jp