Take 2: Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1/2 lb - Pot Roast in it's own juice (left-overs)1/2 can - Baby Carrots (left-overs)1/2 can - New Potatoes (left-overs)1 package - frozen niblets in butter sauce (low-fat)2 packages - frozen mixed vegetables1 can - Tomato Sauce2 cans - Water (or enough to cover)Salt and pepper - to taste.
Place all leftovers and frozen vegetables in a slow-cooker, then pour the tomato sauce and water over the other ingredients. Note: the amount of water needed varies, depending on the other ingredients used. If no other broth was used, be sure to add either more water or broth to your soup to bring the amount of the liquid to the top of your cooking vessel.
Cook on low for 6-10 hours, or until vegetables are tender and warmed through.
Number of Servings: 8
Recipe submitted by SparkPeople user SHRTANDSWEET.
Cook on low for 6-10 hours, or until vegetables are tender and warmed through.
Number of Servings: 8
Recipe submitted by SparkPeople user SHRTANDSWEET.
Nutritional Info Amount Per Serving
- Calories: 136.5
- Total Fat: 2.0 g
- Cholesterol: 17.6 mg
- Sodium: 440.3 mg
- Total Carbs: 17.1 g
- Dietary Fiber: 3.8 g
- Protein: 9.7 g
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