Try this Fresh Vegetable Soup with Garbanzo Beans recipe, or contribute your own.
Suggest a better descriptionUse this as a base to make vegetable soup. Vary the fresh produce according to whats in season, in your garden, or stashed in your refrigerator vegetable bin. MAKES 5 TO 6 SERVINGS 1. In a 4-quart electric slow cooker, mix together all the ingredients except the grated cheese. 2. Cover and cook on the low heat setting 5 to 6 hours, or until the vegetables are tender but still firm. Ladle into soup bowls and top with a sprinkling of cheese. Recipe by: The Best Slow Cooker Cookbook Ever, by Natalie Haughton
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Serving Size: 1 Serving (5315g) | ||
Recipe Makes: 1 servings | ||
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Calories: 153 | ||
Calories from Fat: 7 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.8g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 1327.1mg | 46 % | |
Potassium 974mg | 26 % | |
Total Carbohydrate 35.3g | 10 % | |
Dietary Fiber 8.9g | 35 % | |
Sugars, other 26.4g | ||
Protein 4.2g | 6 % | |
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: 153
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