Rustic Vegetable Soup (1 Point) 


 

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Ingredients

16 ounces picante sauce (1 jar)
10 ounces frozen mixed vegetables thawed (1 pkg.)
10 ounces frozen green beans cut, thawed, (1
pkg.)
10 ounces fat-free beef broth
2 medium baking potatoes cut into 1/2" pieces
1 medium green bell pepper chopped
1/2 teaspoon sugar
1/4 cup parsley


 

Instructions
 Combine all ingredients, except parsley in slow cooker. Cover and cool on
LOW 8 hours or on HIGH 4 hours. Stir parsley; serve.
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Yields: 8 Servings


FBNR slow Cooker Recipes (February 2001)
notes:  I added 2 cans condensed fat-free beef broth, 2 cans water, 2 bay leaves, 1 tsp basil leaves

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