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Hearty Bean Soup

1   teaspoon vegetable oil
1   medium onion, chopped
1   medium carrot, chopped
1   medium zucchini, chopped
1   can (11.5 ounces) condensed bean with bacon soup
1 1/2   cups water
1   can (14.5 ounces) diced tomatoes with garlic and onion, undrained
   Salt and ground black pepper to taste (optional)
  1. Heat oil in Generation II Small Covered Saucepan over medium-high heat. Add onion and carrot. Cook and stir until onion is transparent, about 2-3 minutes.
  2. Stir in zucchini, soup, water and tomatoes. Bring to a boil; reduce heat and simmer 5 minutes. Season with salt and black pepper, if desired. Ladle soup into bowls using Nylon Ladle.

Yield: 4 servings

Nutrients per serving: Calories 170, Total Fat 4 g, Saturated Fat 1.5 g, Cholesterol less than 5 mg, Carbohydrate 26 g, Protein 7 g, Sodium 750 mg, Fiber 7 g