Fast Vegetable Soup
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.
Total TimePrep/Total Time: 15 min.
- 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
- In a 2-1/2 quart microwave-safe bowl, combine all the ingredients. Cover and microwave on high for 8-10 minutes, stirring twice.
Editor's NoteThis recipe was tested in a 1,100-watt microwave.
Nutrition Facts1 cup: 149 calories, 1g fat (0 saturated fat), 1mg cholesterol, 625mg sodium, 27g carbohydrate (7g sugars, 7g fiber), 6g protein.
Originally published as Vegetable Soup in Quick Cooking March/April 2005
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