Vegetable Soupsoups 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 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 |
