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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.
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Serving Size: 1 Serving (822g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 482 | ||
Calories from Fat: 49 (10%) | ||
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Amt Per Serving | % DV | |
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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 % | |
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: 482
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