Appetizers / Soups / Salads

Pantry to Pan Vegetable Soup is for Soup.

Pantry to Pan Vegetable Soup takes 15 minutes to prepare.

Pantry to Pan Vegetable Soup takes 40 minutes to cook.

Pantry to Pan Vegetable Soup makes 20 servings.

The ingredients for Pantry to Pan Vegetable Soup are:

2 tbsp Extra Virgin Olive Oil
1 cup, chopped Onions, raw
3.5 serving PictSweet Frozen Seasoning Blend (Trinity), 3/4 cup (by MELISSIAB)
2 cup Great Value Diced Tomatoes (in Tomato juice)
2 cup Pinto Bean, Great Value
2 cup Swanson Chicken Broth 99% Fat Free
5.3 oz Idaho Potato, 1 medium
1 cup, cubes Sweet potato
.5 tsp Morton Iodized Salt
.5 tsp Pepper, black
1 tsp Tarragon, ground
1 tsp Herbs & Spices, Herbes De Provence (by LISAPEPPAN)
2 cup Peas and carrots, canned
1 tbsp chopped Fresh Chives
1 cup (8 fl oz) Water, tap
2 cup Yellow Sweet Corn, Canned
2.0 cup Black Beans - canned - Kroger

Here is how you make Pantry to Pan Vegetable Soup:

Heat oil in the bottom of heavy pan. Add onions, PictSweet, spices. Peel, dice and add potatoes to veggies. When softened, add canned vegetables and broth. Bring to a soft boil and simmer for 20 minutes to an hour. Serve warm. You may add leftover meat, canned chicken breast or cooked rice if it suits you.Serving Size:?Makes 20 one cup servings.

The nutritional information for Pantry to Pan Vegetable Soup is:

• Servings Per Recipe: 20
• Amount Per Serving
• Calories: 100.8

• Total Fat: 1.9 g
• Cholesterol: 0.5 mg
• Sodium: 462.2 mg
• Total Carbs: 18.5 g
• Dietary Fiber: 4.4 g
• Protein: 4.3 g