4 carrots, thinly sliced
5 stalks celery, sliced
4 potatoes, cubed
9 oz frozen green beans
1 medium onion, chopped
2 cloves garlic, minced
1 cup canned tomatoes, diced
4 cups tomato juice
½ cup water
1 tbsp parsley, dried
¾ tsp oregano, dried
1 tsp herb seasoning
1 can light red kidney beans, rinsed and drained
salt , to taste
Combine all ingredients in crockpot insert.
Cook on Low for 8 to 10 hours or on High for 6 hours.
Season with salt to taste.
Just before serving, stir in kidney beans.
Serve hot.
Sugar: 10g
:
Calcium: 73mg
Calories: 144kcal
Carbohydrates: 33g
Fat: 1g
Fiber: 6g
Iron: 2mg
Potassium: 1014mg
Protein: 5g
Saturated Fat: 1g
Sodium: 85mg
Vitamin A: 5989IU
Vitamin C: 54mg
