CREAMY CHILI SOUP
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
4 cup Water, Filtered 1 tbsp Extra Virgin Olive Oil 1/4 cup, chopped Onions, raw 3 Mini Sweet Bell Peppers, any color 1 large (7-1/4" to 8-1/2" long) Carrots, raw, diced or thick julienne 1/2 cup, diced Celery, raw 2 cup Egg Noodles, enriched 2 cup COUNTRY GRAVY, McCormick Original 1/4c=1svg 1 13oz can of nalley original chili
put the water in a soup pot to boil. Add the carrots and celery. Use extra virgin oil in a small fry pan to saute the remaining veggies. Set aside. Add noodles to the pot. (add extra water as necessary to keep the noodles covered.) Add the sauteed veggies. Whisk the McCormicks country gravy with 2 cups of cold water until blended. Pour it into the pot, stirring with the whisk until incorporated. Open the can of chili and add to the pot. Heat until it starts to bubble again, and it's ready to eat.
Serving Size: makes approx 12 half cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user I.M.MAGIC.
Serving Size: makes approx 12 half cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user I.M.MAGIC.
Nutritional Info Amount Per Serving
- Calories: 121.6
- Total Fat: 4.2 g
- Cholesterol: 12.3 mg
- Sodium: 414.1 mg
- Total Carbs: 16.0 g
- Dietary Fiber: 2.7 g
- Protein: 5.4 g
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