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Fast Vegetable Soup Recipe

Photo by: Taste of Home

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Jennifer Shields from Chesnee, South Carolina dresses up canned minestrone to make this shortcut soup that's loaded with colorful vegetables. Serve bowls with a sandwich or salad for a satisfying yet superfast meal.

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9 Servings
Prep/Total Time: 15 min.

Ingredients

1 can (19 ounces) ready-to-serve minestrone soup
1 package (16 ounces) frozen mixed vegetables
1 can (14-3/4 ounces) whole kernel corn, drained
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) Italian diced tomatoes, undrained

Directions

In a 2-1/2 quart microwave-safe bowl, combine all the ingredients. Cover and microwave on high for 8-10 minutes, stirring twice. Yield: 9 servings.

Nutrition Facts: 1 serving (1 cup) equals 149 calories, 1 g fat (trace saturated fat), 1 mg cholesterol, 625 mg sodium, 27 g carbohydrate, 7 g fiber, 6 g protein.

Fast Vegetable Soup published in Quick Cooking March/April 2005, p7