Short-cut italian vegetable soup

5 Servings

Ingredients

Quantity Ingredient
1 Envelope country
Vegetable-with-noodles soup
Mix
2 cups Boiling water
1 Onion -- chopped
2 Carrots -- peeled and
Chopped
8 ounces Can tomato sauce
1 teaspoon Salt
⅛ teaspoon Pepper
16 ounces Can kidney beans -- drained
16 ounces Can whole kernel corn, with
Liquid
Grated parmesan cheese

Directions

Warm slow-cooking pot with hot tap water. In pot, stir dry soup mix into very hot water. Add onions, carrots, tomato saukce, 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.

Recipe By :

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