mexican vegetable soup
Nutritional Info
- Servings Per Recipe: 14
- 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
View full nutritional breakdown of mexican vegetable soup calories by ingredient
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
Tips
I make this with different combos of vegetables and spices all the time.
Directions
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.