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Ingredientes
- 1 env country
- Â Â Vegetable-with-noodles soup
- Â Â Mix
- 2 c. Boiling water
- 1 x Onion -- minced
- 2 x Carrots -- peeled and
- Â Â Minced
- 8 ounce Can tomato sauce
- 1 tsp Salt
- 1/8 tsp Pepper
- 16 ounce Can kidney beans -- liquid removed
- 16 ounce Can whole kernel corn, with
- Â Â Liquid
- Â Â Grated parmesan cheese
Direcciones
- Hot slow-cooking pot with warm tap water. In pot, stir dry soup mix into very warm water. Add in onions, carrots, tomato saukce, salt and pepper. Cover and cook on low for 4 to 6 hrs. Turn control to high; add in beans and corn. Cover and cook on high for about 30 min. Sprinkle with cheese.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 325g | |
| Recipe makes 5 servings | |
| Calories 150 | |
| Calories from Fat 9 | 6% |
| Total Fat 1.06g | 1% |
| Saturated Fat 0.22g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1046mg | 44% |
| Potassium 610mg | 17% |
| Total Carbs 29.93g | 8% |
| Dietary Fiber 8.1g | 27% |
| Sugars 7.21g | 5% |
| Protein 7.6g | 12% |
