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    Soup: 1 pt. Rustic Vegetable Soup


    Source of Recipe


    Jenny

    List of Ingredients




    16 ounces picante sauce -- (1 jar)
    10 ounces frozen mixed vegetables -- thawed (1 pkg.)
    10 ounces frozen green beans -- cut, thawed, (1 pkg.)
    10 ounces fat-free beef broth
    2 medium baking potatoes -- cut into 1/2" pieces
    1 medium green bell pepper -- chopped
    1/2 teaspoon sugar
    1/4 cup parsley

    Recipe



    Combine all ingredients, except parsley in slow cooker. Cover and cool on LOW 8 hours or on HIGH 4 hours. Stir parsley; serve. (serving size not given)

    Per Serving: 98 Calories; trace Fat; 5g Protein; 21g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 572mg Sodium.

    NOTES : I added 2 cans condensed fat-free beef broth, 2 cans water, 2 bayleaves, 1 tsp basil leaves

 

 

 

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