Try this Slow Cooker Meatball Vegetable Soup by New Leaf Wellness recipe, or contribute your own.
Suggest a better descriptionMaterials:
1 Gallon sized plastic freezer bag.
To freeze and cook later:
1. Label your freezer bag with the name of the recipe, cooking instructions, and use by date (which should be 3 months from the prep day).
2. To your freezer bag, add all ingredients EXCEPT CHICKEN BROTH.
3. Remove as much air as possible, seal and freeze.
To cook:
4. Thaw overnight in the refrigerator or in water.
5. Pour contents of the freezer bag into your slow cooker with chicken broth.
6. Cook on low setting for 8 hours.
Serve with garlic bread.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1109g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 1899 | ||
Calories from Fat: 1138 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 126.4g | 169 % | |
Saturated Fat 36.1g | 180 % | |
Monounsaturated Fat 51.7g | ||
Polyunsanturated Fat 27.8g | ||
Cholesterol 615.6mg | 189 % | |
Sodium 1090.6mg | 38 % | |
Potassium 2184.8mg | 57 % | |
Total Carbohydrate 25.3g | 7 % | |
Dietary Fiber 5.5g | 22 % | |
Sugars, other 19.8g | ||
Protein 155.1g | 222 % | |
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: 1899
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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