Short-cut Italian Vegetable Soup

Description

Contributed by Catsrecipes Y-Group

• Makes 4 to 6 servings

Ingredients

• 1 envelope vegetable with noodles soup mix
• 2 cups boiling water
• 1 onion, chopped
• 2 carrots, peeled and chopped
• 1 can tomato sauce
• 1 tsp salt
• ⅛ tsp pepper
• 1 can kidney beans, drained (16 oz)
• 1 can whole kernel corn, with liquid (16 oz)
• grated Parmesan cheese

Directions

1. Warm slow cooking 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 yours.
5. Turn control to high; add beans and corn.
6. Cover and cook on high for about 30 minutes.
7. Sprinkle with cheese.