Vegetable Chowder in Bread Bowls

By pattiaroberts

Super Fast and a light super

Ingredients

• 4 large hard rolls (about 3and 1/2 inches in diameter)
• 2 cans (19oz. each) ready-to-serve creamy potato with roasted garlic soup
• 1 bag (16oz.) frozen peas and carrots or mixed vegetables
• 1 can (15 to 16oz.) kidney beans, rinsed and drained

Preparation

Step 1

1. Cut thin, 2in. round slice from top of rolls. Remove bread from inside of each roll, leaving 1/2 inch shell on side and bottom.
2. Heat soup, vegetables and beans in 3-at. saucepan over medium-high heat, 8-10 minutes, stirring occasionally; until vegetables are tender and soup is hot.
3. Fill soup bowls one-third full with soup. Place rolls on top of soup. Spoon additional soup into roll, allowing some soup to overflow into bowls.