Shortcut Italian Vegetable Soup
soups
1 envelope country vegetable-with-noo; dles soup mix
2 cup boiling water
1 onion, chopped
2 carrots, peeled and chopped
1 (8-oz.) can tomato sauce
1 teaspoon salt
1/8 teaspoon pepper
1 (16-oz) can kidney beans, drained
1 (16-oz) can whole kernel corn, with; liquid
Grated Parmesan cheese
Warm slow-boling pot with hot tap water. In pot, stir dry soup mix into very hot water. Add onions, carrots, tomato sauce, 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. Makes 4 to 6 servings (From Crockery Cookery)
Yield: 4 servings
