Lunch

Take 2: Vegetable Soup is for Lunch.

Take 2: Vegetable Soup takes 5 minutes to prepare.

Take 2: Vegetable Soup takes 360 minutes to cook.

Take 2: Vegetable Soup makes 8 servings.

The ingredients for Take 2: Vegetable Soup are:

1/2 lb - Pot Roast in it's own juice (left-overs)
1/2 can - Baby Carrots (left-overs)
1/2 can - New Potatoes (left-overs)
1 package - frozen niblets in butter sauce (low-fat)
2 packages - frozen mixed vegetables
1 can - Tomato Sauce
2 cans - Water (or enough to cover)
Salt and pepper - to taste.

Here is how you make Take 2: Vegetable Soup:

Place all leftovers and frozen vegetables in a slow-cooker, then pour the tomato sauce and water over the other ingredients. Note: the amount of water needed varies, depending on the other ingredients used. If no other broth was used, be sure to add either more water or broth to your soup to bring the amount of the liquid to the top of your cooking vessel. Cook on low for 6-10 hours, or until vegetables are tender and warmed through.Number of Servings: 8Recipe submitted by SparkPeople user SHRTANDSWEET.

The nutritional information for Take 2: Vegetable Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 136.5

• Total Fat: 2.0 g
• Cholesterol: 17.6 mg
• Sodium: 440.3 mg
• Total Carbs: 17.1 g
• Dietary Fiber: 3.8 g
• Protein: 9.7 g