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Shortcut Italian Vegetable Soup

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Submitted by zaphod

YIELD

4 servings

PREP

30 min

COOK

5 hrs

READY

5 hrs

Ingredients

1 1
PACKAGE PACKAGE SOUP MIX, VEGETABLE, DRY
country vegetable-with-noodles soup *
2 473
CUPS ML WATER
boiling
1 1
EACH EACH ONIONS
chopped
2 2
EACH EACH CARROTS
and
1 1
CAN CAN TOMATO SAUCE *
1 5
TEASPOON ML SALT
0.6
TEASPOON ML BLACK PEPPER
1 1
CAN CAN RED KIDNEY BEANS
drained, 16 ounces *
1 1
CAN CAN CORN
kernel, with liquid, 16 ounces *
1 1
X X PARMESAN CHEESE
grated *

Directions

Warm slow-boiling 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 178g (6.3 oz)
Amount per Serving
Calories 99 6% from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 813mg 34%
Total Carbohydrate 6g 6%
Dietary Fiber 2g 9%
Sugars g
Protein 9g
Vitamin A 107% Vitamin C 21%
Calcium 5% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
 
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