| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Soups & ste |
6 |
Servings |
INGREDIENTS
|
|
***LIZ JONES*** |
| 29 |
oz |
Beef broth; (3 1/2 cups) |
| 28 |
oz |
Tomatoes; whole/pureed |
| 2 |
|
Carrots; sliced/thin/1 cup |
| 1/2 |
c |
Onion; chopped |
| 1/2 |
c |
Celery; chopped |
| 1 |
|
Garlic clove; minced |
| 15 1/2 |
oz |
Red kidney beans; drained |
| 1 |
c |
Spaghetti; thin,broken, 2" |
| 2 |
tb |
Parsley; dried |
| 2 |
ts |
Basil |
| 1 |
ts |
Oregano |
| 1 |
|
Bay leaf |
INSTRUCTIONS
Add all ingredients to crockpot. Cover and cook on LOW 10 to 16 hours
(HIGH: 4 to 6 hours). Remove bay leaf before serving.
Makes 6 servings.
Per serving: 188 calories; 1 g fay; 0 mg cholesterol; 861 mg sodium.
Note: To decrease sodium content use unsalted beef broth.
Posted to MM-Recipes Digest by rfalconmoors@juno.com (roseanne m M Brown)
on Dec 1, 1998
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