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Tomato Bean and Vegetable Soup
A BUSY MOM'S SLOW COOKER ADVENTURES18Ingredients
40Minutes
370Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 cup kidney beans (soaked overnight, drained/rinsed)
- 6 cups water
- 1 can baked beans (Vegetarian)
- 29 oz. crushed tomatoes
- 1 cup lentils
- 1/2 cup wheat (Bulgar, this can be left out)
- 1/2 cup parsley (minced, or use 2 Tbsp. dried)
- 1 red onion (chopped)
- 1 zucchini (large or 2-3 small, chopped)
- 1 carrot (chopped)
- 2 stalks celery (chopped)
- 1 cup corn
- 1 jalapeno pepper (seeded and chopped)
- 2 Tbsp. tomato paste
- 1 Tbsp. chili powder (Garlic, salt, pepper, or use 2 cloves)
- 1 tsp. basil
- thyme
- oregano
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NutritionView More
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370Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories370Calories from Fat20 |
% DAILY VALUE |
Total Fat2g3% |
Saturated Fat0g0% |
Trans Fat |
Cholesterol |
Sodium410mg17% |
Potassium1760mg50% |
Protein24g |
Calories from Fat20 |
% DAILY VALUE |
Total Carbohydrate70g23% |
Dietary Fiber24g96% |
Sugars7g |
Vitamin A110% |
Vitamin C120% |
Calcium20% |
Iron50% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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