Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Kidney Bean | 1/2 cup canned (128g) drained | 112 |
| Egg | 1 large egg (50g) | 78 |
| Pea | 1/2 cup (72g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Soup | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups light kidney beans, cooked
- 1 tablespoon canola oil
- 1 onion, chopped
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup-15.5 ounce can peas, drained
- 1-10 ounce can low-fat cream of mushroom soup
- 1 cup fat free milk
- 3 cups egg noodles, cooked
- 1 teaspoon black pepper
Directions
1.In a large pan, heat canola oil; add onion and cook over medium heat for 5 minutes or until tender, stirring frequently.
2.Over medium-high heat, add carrots, celery, peas, cream of mushroom and milk; bring to a boil.
3.Reduce heat and simmer for 5 minutes.
4.Stir in beans, noodles and pepper.
5.Cook for 20 minutes over medium heat, stirring occasionally to prevent sticking.