I had leftover roasted vegetables, and decided to use those. If I hadn't, I would have used frozen corn, peas, some carrots and some celery---anything I already had in the fridge and freezer. dump pulverized vegetables into stoneware insert. (Blender)
--empty all cans into the crockpot insert. do not rinse the beans or drain the tomatoes.
--add broth and taco sauce.
--mix with spoon.
--cook on low for 8-10 hours or high for 5-6. Soups taste better the longer you cook it.
Before serving, use an immersion blender to soupify the beans and tomatoes.
Serve with some shredded parmesan cheese and a dollop of sour cream.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (822g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 49 (10%)|
|Amt Per Serving||% DV|
|Total Fat 5.4g||7 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 3.2mg||1 %|
|Sodium 2345.3mg||81 %|
|Potassium 1829.3mg||48 %|
|Total Carbohydrate 76.5g||23 %|
|Dietary Fiber 23.9g||95 %|
|Sugars, other 52.7g|
|Protein 36.7g||52 %|
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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: 482
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