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| Vegetable Soup Recipe |
Category: Soups
Rating:
N/A
Servings: 6
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Ingredients
1 tablespoon oil
2 tablespoon green pepper, finely chopped
1/4 cup onion, finely chopped
1/2 cup celery; finely chopped
1 cup carrot, shredded
10 3/4 oz condensed tomato soup
1 1/4 cup water
12 oz vegetable juice cocktail
Cooking Directions:
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
soups,vegetables
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