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5 servings, 1 cup each
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Look for firm onions with smooth skins. Avoid onions that are spongy, or those that have sprouting bulbs or dark spots. Store onions in a cool dry well-ventilated place for 3 to 4 weeks. If you use only part of an onion, store remaining portion in a tightly covered container in the refrigerator and use within 4 days.
Substitute 1 pkg. (10 oz.) frozen mixed vegetables for the cut-up fresh vegetables.
This low-fat soup is an excellent source of both vitamin A from the carrots and vitamin C from the red peppers. And as a bonus, it incorporates a variety of food groups.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.