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Each bowl of this satisfying, steaming soup is packed with the goodness of six delicious vegetables, and is ready to enjoy in only 25 minutes because the dicing and slicing was already done for you! It's full of big vegetable pieces, unlike canned soup.
Yield: 8 servings
Preparation Time: 10 min; Cook: 15 min
2 | cans | (14.5 ounce each) Del Monte No Salt Added Diced Tomatoes with Basil, Garlic and Oregano, not drained | |
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2 | cans | (14.5 ounce each) Del Monte Diced New Potatoes, drained | |
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1 | can | (14.5 ounce) Del Monte No Salt Added Cut Green Beans, drained | |
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1 | can | (15.25 ounce) Del Monte No Salt Added Whole Kernel Corn, drained | |
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1 | can | (14.5 ounce) Del Monte Zucchini with Italian Style Tomato Sauce | |
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1 | can | (8.25 ounce) Del Monte Sliced Carrots, drained | |
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3 | cups | College Inn Fat Free and Lower Sodium Chicken Broth | |
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2 | teaspoons | granulated sugar | |
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1/2 | teaspoon | dried red pepper flakes | |
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Salt (optional) | |||
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Black pepper (optional) | |||
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3/4 | cup | chopped fresh parsley | |
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1. Combine all ingredients, except salt, pepper and parsley in a 5-qt. soup pot.
2. Bring to a boil. Reduce heat and simmer 15 minutes.
3. Season to taste with salt and pepper, if desired. Serve soup sprinkled with parsley.
Recipe and image used with permission from Del Monte Food
Please note that some ingredients and brands may not be available in every store.
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