VEGETABLE CHOWDER IN BREAD BOWLS

Vegetable Chowder in Bread Bowls image

Dinner ready in 20 minutes! Enjoy this creamy veggies and beans chowder served in bread bowls - a delightful meal!

Provided by By Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 4

Number Of Ingredients 4

Ingredients

4 large hard rolls (about 3 1/2 inches in diameter)
2 cans (19 ounces each) ready-to-serve creamy potato soup with roasted garlic
1 package (16 ounces) frozen potatoes, sweet peas and carrots
1 can (15 to 16 ounces) kidney beans, rinsed and drained

Steps:

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

Nutrition Facts : Calories 515, Carbohydrate 78 g, Cholesterol 25 mg, Fiber 11 g, Protein 21 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1560 mg