Slow Cooker

Jambalaya soup is for Dinner.

Jambalaya soup takes 30 minutes to prepare.

Jambalaya soup takes 120 minutes to cook.

Jambalaya soup makes 10 servings.

The ingredients for Jambalaya soup are:

16 ounces Chicken Breast (cooked), no skin, roasted
7 oz Johnsonville Polish Kielbasa
1 cup, chopped Carrots, raw
1.5 stalk, medium (7-1/2" - 8" long) Celery, raw
1 cup BEANS, Italian cut green bean, publix
2 Cup Stewed Tomatoes, Canned, No salt
2 tsp Lea & Perrins, Worcestershire Sauce
6 cup (8 fl oz) Water, tap
1 tsp Onion powder
1 tsp Garlic powder
0.5 tsp Paprika
0.5 tsp Cumin seed
1 tsp Chili powder

Here is how you make Jambalaya soup:

Add all ingredients into a pot and simmer on low for two hours. Serving Size: 10Number of Servings: 10Recipe submitted by SparkPeople user TAZTAK.

The nutritional information for Jambalaya soup is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 145.8

• Total Fat: 6.6 g
• Cholesterol: 40.3 mg
• Sodium: 344.1 mg
• Total Carbs: 8.0 g
• Dietary Fiber: 1.8 g
• Protein: 13.5 g

The dietary needs meet for Jambalaya soup is Low Carb