1 tsp. olive oil
1 each: medium onion, carrot, and zucchini, all chopped
1 can (11.5 oz) condensed bean with bacon soup
1 can water
1 can (14.5 oz) diced tomatoes with garlic and onion, undrained
Salt and ground black pepper to taste
Heat oil in 3-qt. Generation II Saucepan over medium-high heat. Add onion and carrot. Saute until onion is transparent, about 5 minutes. Stir in zucchini; saute 1 minute. Stir in soup, water, and tomatoes. Bring to a boil; reduce heat and simmer 5 minutes. Season with salt and pepper, if desired. Ladle into bowls and serve.
Yield: 4 servings.
**Comes from a 1998 Pampered Chef card #2335