• 4servings
  • 20minutes
  • 515calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, H, E
MineralsZinc, Copper, Chromium, Potassium, Iron, Magnesium, Chlorine, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 large hard rolls (about 3 1/2 inches in diameter)

  2. 2 cans (19 ounces each) ready-to-serve creamy potato soup with roasted garlic

  3. 1 package (16 ounces) frozen potatoes, sweet peas and carrots

  4. 1 can (15 to 16 ounces) kidney beans, rinsed and drained

Instructions Jump to Ingredients ↑

  1. Cut thin 2-inch-round slice from tops of rolls. Remove bread from inside of each roll, leaving 1/2-inch shell on side and bottom. (Reserve bread trimmings for another use.)

  2. Heat soup, vegetables and beans in 3-quart saucepan over medium-high heat, stirring occasionally, 8 to 10 minutes until vegetables are tender and soup is hot.

  3. Fill soup bowls one-third full with soup. Place rolls on top of soup. Spoon additional soup into rolls, allowing some soup to overflow into bowls.


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