My mom used to fix this vegetable soup in a big pot on the stove, but when I started cooking it, I adapted to the crock pot.
Blanch macaroni in boiling water for 10 minutes, then drain, then refrigerate over night. Add first 11 ingredients to crock pot and cook all night on low. In the morning, add macaroni and corn and continue cooking on low all day.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (604g) | ||
Recipe Makes: 8 Servings | ||
|
||
Calories: 275 | ||
Calories from Fat: 34 (12%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 3.8g | 5 % | |
Saturated Fat 1.3g | 6 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 29.7mg | 9 % | |
Sodium 97.1mg | 3 % | |
Potassium 992.1mg | 26 % | |
Total Carbohydrate 43.2g | 13 % | |
Dietary Fiber 5.1g | 20 % | |
Sugars, other 38.1g | ||
Protein 18.8g | 27 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 275
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.