Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Vegetable | 1 tbsp (14g) | 120 |
| Kidney Bean | 1/2 cup canned (128g) drained | 112 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Soup | not in our table | 0 |
| Water | 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
- 1 envelope vegetable with noodles soup mix
- 2 cups boiling water
- 1 onion, chopped
- 2 carrots, peeled and chopped
- 1 can tomato sauce
- 1 tsp salt
- ⅛ tsp pepper
- 1 can kidney beans, drained (16 oz)
- 1 can whole kernel corn, with liquid (16 oz)
- grated Parmesan cheese
Directions
Warm slow cooking pot with hot tap water.
In pot, stir dry soup mix into very hot water.
Add onions, carrots, tomato sauce, salt and pepper.
Cover and cook on low for 4 to 6 yours.
Turn control to high; add beans and corn.
Cover and cook on high for about 30 minutes.
Sprinkle with cheese.
Category:Cathy's Recipes
Category:Vegetable Soup Recipes
Category:Onion Recipes
Category:Carrot Recipes
Category:Tomato sauce Recipes
Category:Kidney bean Recipes
Category:Corn Recipes
Category:Parmesan cheese Recipes