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Shortcut Italian Vegetable Soup

Ingredients
 

1 envelope country vegetable-with-noo, dles so
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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Preparation
 
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)

 

 
Servings: 4

 

 

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