Combine first 14 ingredients in a large electric slow cooker. Cover with lid, and cook on high-heat setting for 4 hours or until carrot is tender. Combine water and cornstarch in a small bowl, stirring with a wire whisk until blended. Add cornstarch mixture and peas to slow cooker; stir well. Cover and cook on high-heat setting an additional 30 minutes. Yield: 8 servings (serving size: 1-1/2 cups). Posted to EAT-L Digest 22 Aug 96 From: "
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|Serving Size: 1 Serving (271g)|
|Recipe Makes: 8|
|Calories from Fat: 36 (17%)|
|Amt Per Serving||% DV|
|Total Fat 3.9g||5 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 1.1g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 78.4mg||24 %|
|Sodium 162.9mg||6 %|
|Potassium 712.8mg||19 %|
|Total Carbohydrate 15.6g||5 %|
|Dietary Fiber 4g||16 %|
|Sugars, other 11.6g|
|Protein 27.8g||40 %|
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Calories per serving: 209
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