mexican vegetable soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 14
Ingredients
* *Tomatoes, red, ripe, canned, diced, no salt added, 1 can * Beans, black, 1.5 cup * Mixed Vegetables, frozen, 1 package (10 oz) ) * Onions, raw, 1 cup, chopped * *Bella Tavola Pot Barley, 1/2 cup dry, 100 gram(s) * Soup, bouillon cubes and granules, low sodium, dry, 4 teaspoon * Water, tap, 8 cup (8 fl oz) * Chili powder, 2 tbsp
Drain and rinse beans
Throw everything in slow cooker on high for 4 hours, or all day on low.
Serving Size: makes about 12 i cup servings
Number of Servings: 14
Recipe submitted by SparkPeople user JMELINDY.
Throw everything in slow cooker on high for 4 hours, or all day on low.
Serving Size: makes about 12 i cup servings
Number of Servings: 14
Recipe submitted by SparkPeople user JMELINDY.
Nutritional Info Amount Per Serving
- Calories: 76.3
- Total Fat: 0.5 g
- Cholesterol: 0.0 mg
- Sodium: 33.3 mg
- Total Carbs: 15.4 g
- Dietary Fiber: 4.3 g
- Protein: 3.4 g
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