4 slices bacon, cut up
1 envelope vegetable - tomato soup mix
4 cups water
1 16 oz can red kidney beans, drained
1 10 oz pkg frozen mixed vegetables
grated parmesan cheese
In 3 quart saucepan, cook bacon until crisp. Drain and set aside.
In same pan, blend together dry soup mix, water,
beans and mixed vegetables.
Bring to boil.
Reduce heat, cover and simmer 10 - 15 minutes.
Use bacon and parmesan cheese to garnish soup.
This recipe was given to Margaret by one of her students Mother.
...this is the time of year to enjoy soup.
ReplyDeleteI love soup all year long - even in the summer. This looks good.
ReplyDeleteThank you to Margaret for sharing.
Mary
Good Morning Tom,
ReplyDeleteIt sure is.
Marilyn
Good Morning Mary,
ReplyDeleteI eat soup now and again. I will see Margaret gets your message.
Marilyn