Bean Soup With Pasta, Tomatoes and Corn |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Made this bean soup last night and it turned out pretty well, so I thought I would post the recipe for safe keeping. Hope someone else enjoys it too! Ingredients:
1 (48 ounce) jar great northern beans (undrained) |
1 cup frozen corn |
10 1/2 ounces campbell's tomato soup (undiluted) |
1 (28 ounce) can whole tomatoes (undrained and chopped) |
3/4 cup whole wheat rotini |
5 cups water |
2 vegetable bouillon cubes |
1 1/2 teaspoons dried basil |
1 1/2 teaspoons thyme |
1/8 cup dried parsley |
1/2 teaspoon oregano |
1/8 cup sugar (or to taste) |
Directions:
1. Combine all ingredients in a large soup pot.
2. Cook until pasta is done, about 1/2 hour.
3. Like most soups, it is even better the next day!
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