Quick Two Bean Soup
|Margarine/Butter||1⁄4 Cup (4 tbs)|
|Thinly sliced carrots||2⁄3 Cup (10.67 tbs)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Canned condensed bean with bacon soup||23 Ounce (2 Cans, 11 1/2 Ounce Each)|
|Water||2 2⁄3 Cup (42.67 tbs)|
|Frozen cut green beans||16 Ounce (1 Package Or 1 Cup)|
|Dried oregano leaves||1⁄4 Teaspoon, crushed|
Melt margarine in large saucepan over medium heat.
Add carrots and onion; cook and stir until onion is tender.
Stir in remaining ingredients; bring to a boil.
Reduce heat to low; cover and simmer 10 to 15 minutes or until vegetables are crisp-tender, stirring occasionally.