Short-cut Italian Vegetable Soup


1 env. country vegetable-with-noodles soup mix
2 c. boiling water
1 onion, chopped
2 carrots, peeled and chopped
1 can (8 oz.) tomato sauce
1 t. salt
1/8 t. pepper
1 can (16 oz.) kidney beans, drained
1 can (16 oz.) whole kernel corn with liquid
Grated Parmesan cheese

Warm crockpot with hot tap water. In pot, stir dry soup mix into very hot water. Add onions, carrots, tomato sauce, salt and pepper. Cover and cook on LOW 4 to 6 hours. Turn control to HIGH; add beans and corn. Cover and cook on HIGH for about 30 minutes. Sprinkle with cheese.