Serves: 4
Total Calories: 403
1. In large saucepan combine broth, corn, bell pepper, broccoli, and ground red pepper. Bring to boiling. Reduce heat. Simmer, covered, for 3 to 4 minutes or until vegetables are nearly tender.
2. Stir in soup and evaporated milk. Return to boiling, stirring occasionally. Ladle into bowls. Garnish with onion rings and parsley.
This Potato Soup recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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