Garden Vegetable Soup

Health Highlights

Ingredients

8 medium	Carrots (peeled, sliced)
2 medium	Tomato (cored, seeded, juiced, chopped)
1 medium	Zucchini (ends removed, chopped)
1 medium	Summer squash (ends cut off, chopped)
1 medium	Yellow onion (diced)
1 can (15oz)	Cannellini beans, canned (rinsed, drained)
681 gm	Tomato sauce, canned
454 gm	Beef, ground, extra lean (optional)
4 cup	Chicken broth (stock), low sodium

Label your freezer bag.
To your freezer bag, add all ingredients except chicken broth. (If adding beef, add it to the freezer bag last so it’s the first ingredient poured into your slow cooker).
Remove as much air from the freezer bag as possible, seal, and lay flat in your freezer.
The night before cooking, move the frozen bag to your refrigerator to thaw.
On the morning of cooking, pour the contents of the freezer bag into your slow cooker and add chicken broth.
Cook on “low” setting for 6-8 hours, or until beef is cooked through and carrots are soft.
Serve and enjoy!

Calories 392

Calories from fat 53

Calories from saturated fat 16.2

Total Fat 5.9 g

Saturated Fat 1.8 g

Trans Fat 0.3 g

Polyunsaturated Fat 1.0 g

Monounsaturated Fat 3.9 g

Cholesterol 66 mg

Sodium 1110 mg

Potassium 2178 mg

Total Carbohydrate 53 g

Dietary Fiber 13.6 g

Sugars 17.8 g

Protein 39 g