Tuscany Vegetable Bean Soup II

Name: Tuscany Vegetable Bean Soup II Recipe
Prep time: 15 min
Cook time: 180 min
Total time: 195 min
Yield: 10
Ingredients: 1 large onion diced; 12 oz cauliflower florets; 12 oz broccoli florets; 10.8 oz sweet corn; 1 1/2 cups great northern beans rinsed and drained; 13.5 oz diced tomatoes; 28 oz crushed tomatoes; 4 cups fat free low sodium vegetable broth; 4 cups water; seasoning:; one Tbl each -; roasted garlic; Tarragon; Basil; Oregano; Crushed red pepper; one tsp each -; thyme; marjoram; rosemary

Minutes to Prepare: 15
Minutes to Cook: 180

Number of Servings: 10

Ingredients

1 large onion, diced12 oz cauliflower florets12 oz broccoli florets10.8 oz sweet corn 1 1/2 cups great northern beans, rinsed and drained13.5 oz diced tomatoes28 oz crushed tomatoes4 cups fat free low sodium vegetable broth4 cups water seasoning: one Tbl each - roasted garlic Tarragon Basil Oregano Crushed red pepperone tsp each - thyme marjoram rosemary

Directions

Chop onion.
Break cauliflower and broccoli into florets.
Add all ingredients to crock pot.
Cook on high 3 hours, stirring occasionally.

Serving Size:�makes ten 2-cup servings

Servings Per Recipe: 10

Nutritional Info Amount Per Serving

Calories: 141.5
Total Fat: 0.8 g
Cholesterol: 0.0 mg
Sodium: 184.9 mg
Total Carbs: 29.9 g
Dietary Fiber: 6.7 g
Protein: 7.2 g

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