3/4 c Chopped onion
2 Cloves garlic, minced
1 tb Vegetable oil
2 cn (14 1/2 ounces each)
Vegetable broth 2/3 lb (2 medium) potatoes,
Cut into 1/2-inch cubes 1 1/2 c Frozen mixed vegetables
1 cn (8 3/4 ounces) red kidney
Beans, drained 1 t Dried Italian herb
Seasoning 1 Opt. sprinkle Grated
[FF] parmesan cheese
In 3-quart saucepan over medium heat saut onions and garlic in oil 5 minutes. Add broth and potatoes; bring to boil, reduce heat, cover and cook until potatoes are just tender, about 10 minutes. Add vegetables, beans and herb seasoning. Cover and simmer 10 minutes. Ladle into bowls. Sprinkle each serving with cheese. Makes 4 servings Source: The Potato Board [rev. SKS] From the recipe files of Sue Smith, SueSmith9@aol.com. Formatted using MMCONV 1.80?