138 cals per cup serv VEG . SOUP
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 30
Ingredients
4 serving Corn on the Cob, fresh med. ear 2.5 serving canned sweet peas 3.5 cup Black Beans - canned - Kroger 6 serving Balsamic marinated flank steak (1 srvg = 1/6 of 1.5 lb steak) (by 123AMB) 10 serving Baked Red Potato - Small (1.75-2.5" diameter) 1.5 serving Celery 1 cup chopped or 3 stalks 3 medium Summer Squash 6 medium (4-1/8" long) Scallions, raw 3 oz Baby Carrots Grimmway Farms (3 oz = about 10/11 baby carrots) 18 cup Swanson Chicken Fat Free Chicken Broth Less Sodium
1. Assemble fresh and canned ingredients.
2. Pour broth in stew pot.
3. RINSE canned items before adding in.
4. Prepare fresh items ~slicing,dicing as needed.
5,Cook for
Serving Size: Makes 30 1 cup servings
Number of Servings: 30
Recipe submitted by SparkPeople user MOMWANTSNOWAIST.
2. Pour broth in stew pot.
3. RINSE canned items before adding in.
4. Prepare fresh items ~slicing,dicing as needed.
5,Cook for
Serving Size: Makes 30 1 cup servings
Number of Servings: 30
Recipe submitted by SparkPeople user MOMWANTSNOWAIST.
Nutritional Info Amount Per Serving
- Calories: 138.2
- Total Fat: 2.0 g
- Cholesterol: 11.4 mg
- Sodium: 562.1 mg
- Total Carbs: 19.8 g
- Dietary Fiber: 3.4 g
- Protein: 9.5 g
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