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CATEGORY CUISINE TAG YIELD
Vegetables Soups, Vegetables 6 Servings

INGREDIENTS

1 tb Oil
2 tb Green pepper, finely chopped
1/4 c Onion, finely chopped
1/2 c Celery; finely chopped
1 c Carrot, shredded
10 3/4 oz Condensed tomato soup
1 1/4 c Water
12 oz Vegetable juice cocktail

INSTRUCTIONS

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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/usdafood.zip

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