| 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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