Vegetable Soup

23.06.2008 | Author: Cook | Posted in U.S. Food
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Vegetable Soup


Servings: 6
Ingredients: 

  • 1 tb Oil
    • 

  • 2 tb Green pepper, finely chopped
    • 

  • 1/4 c  Onion, finely chopped
    • 

  • 1/2 c  Celery; finely chopped
    • 

  • 1 c  Carrot, shredded
    • 

  • 10 3/4 oz Condensed tomato soup
    • 

  • 1 1/4 c  Water
    • 

  • 12 oz Vegetable juice cocktail
    •

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

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