Dinner

Bean and Veggie Soup is for Dinner.

Bean and Veggie Soup takes 20 minutes to prepare.

Bean and Veggie Soup takes 360 minutes to cook.

Bean and Veggie Soup makes 16 servings.

The ingredients for Bean and Veggie Soup are:

5 beet (2" dia) Beets, fresh
2 large (7-1/4" to 8-1/2" long) Carrots, raw
2 cup Beans, red kidney
2 cup Beans, black
2 cup Unico Herbs & Spices Diced Tomatoes
1.5 cup Lentils - ready to use
2 tsp Oregano, ground
3 tsp Club House La Grille Vegetable Seasoning (by AACKATTACK)
20 gram(s) Organic Chia Seeds
454 gram(s) Chicken - Extra Lean Ground chicken
1 cup, pieces or slices Mushrooms, fresh

Here is how you make Bean and Veggie Soup:

Cut beets, carrots & mushrooms into bite sized pieces & put in slow cooker. Add kidney & black beans, lentils and diced tomatoes to slow cooker. Brown chicken until fully cooked and add to slow cooker. Add oregano and vegetable seasoning & mix thoroughly. Cook on high 6 hours or low 10 hours. May need additional time depending on size vegetables have been cut into. Serving Size: Approx 16 1 cup servings.Number of Servings: 16Recipe submitted by SparkPeople user JMB8473.

The nutritional information for Bean and Veggie Soup is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 145.4

• Total Fat: 3.6 g
• Cholesterol: 21.3 mg
• Sodium: 255.2 mg
• Total Carbs: 18.2 g
• Dietary Fiber: 7.0 g
• Protein: 11.3 g