Short-cut Italian Vegetable Soup

Short Cut Italian Vegetable Soup

1 envelope vegetable with noodles soup mix 2 cups boiling water 1 onion, chopped 2 carrots, peeled and chopped 1 can tomato sauce 1 t. salt 1/8 t. pepper 1 can kidney beans, drained (16 oz) 1 can whole kernel corn, with liquid (16 oz) Grated Parmesan cheese

Warm slow cooking 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 yours. 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. Source:Unknown

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