| 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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