Short-cut Italian Vegetable Soup
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy | Italian | 5 | Servings | |
INGREDIENTS
| 1 | Envelope country | |
| Vegetable-with-noodles soup | ||
| Mix | ||
| 2 | c | Boiling water |
| 1 | Onion, chopped | |
| 2 | Carrots, peeled and | |
| Chopped | ||
| 8 | oz | Can tomato sauce |
| 1 | t | Salt |
| 1/8 | t | Pepper |
| 16 | oz | Can kidney beans, drained |
| 16 | oz | Can whole kernel corn, with |
| Liquid | ||
| Grated parmesan cheese |
INSTRUCTIONS
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 : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 491
Calories From Fat: 178
Total Fat: 20.1g
Cholesterol: 92.2mg
Sodium: 1782.9mg
Potassium: 1004.4mg
Carbohydrates: 44.2g
Fiber: 10.1g
Sugar: 9.3g
Protein: 36.4g