Rustic Vegetable Soup
1 jar (16 oz) picante sauce
10 ounces frozen mixed vegetables, thawed
10 ounces frozen green beans, cut, thawed
10 ounces fat-free beef broth
2 medium baking potatoes, cut into 1/2" pieces
1 medium green bell pepper, chopped
1/2 teaspoon sugar
1/4 cup parsley
Instructions:
Combine all ingredients, except parsley in slow cooker. Cover and cook on LOW 8 hours or on HIGH 4 hours.
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