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| Home -> [Crockpot, Italian, Soups & Stews, Western European] -> [Shortcut italian vegetable soup Recipe] |
Shortcut italian vegetable soup
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Crockpot, Italian, Soups & Stews, Western European |
Rating: |
0 |
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Ingredients:
| 1
| | Envelope country | | | -vegetable-with-noodles soup | | | -mix | | 2
| cup | Boiling water | | 1
| | Onion, chopped | | 2
| | Carrots, peeled and chopped | | 1
| | (8-oz.) can tomato sauce | | 1
| tsp | Salt | | 1/8
| tsp | Pepper | | 1
| | (16-oz) can kidney beans | | | -drained | | 1
| | (16-oz) can whole kernel | | | -corn, with liquid |
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Procedures:
| 1 | Grated parmesan cheese warm slow-boling pot with hot tap water. | | 2 | In pot, stir dry soup mix into very hot water. | | 3 | Add onions, carrots, tomato sauce, salt and pepper. | | 4 | Cover and cook on low for 4 to 6 hours. | | 5 | Turn control to high; add beans and corn. | | 6 | Cover and cook on high for about 30 minutes. | | 7 | Sprinkle with cheese. | | 8 | Makes 4 to 6 servings (from crockery cookery) |
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