Directions:
- In a large skillet, cook sausage over medium heat until no longer pink; drain. Transfer to a 6-qt. slow cooker. Stir in the water and soups until blended. Add the vegetables, bouillon, parsley and pepper.
- Cover and cook on low for 9-10 hours or until vegetables are tender. Stir in milk; cover and cook 30 minutes longer. Yield: 15 servings (about 4 quarts).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 171.05 Kcal (716 kJ) | ||
| Calories from fat | 67.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.49g | 12% | |
|---|---|---|---|
| Cholesterol | 26.4mg | 9% | |
| Sodium | 649.29mg | 27% | |
| Potassium | 591.68mg | 13% | |
| Total Carbs | 16.76g | 6% | |
| Sugars | 3.18g | 13% | |
| Dietary Fiber | 3.19g | 13% | |
| Protein | 9.54g | 19% | |
| Vitamin C | 18mg | 30% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 1.4mg | 8% | |
| Calcium | 58.1mg | 6% | |
| Amount Per 100 g | |||
| Calories | 71.99 Kcal (301 kJ) | ||
| Calories from fat | 28.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.15g | 12% | |
|---|---|---|---|
| Cholesterol | 11.11mg | 9% | |
| Sodium | 273.28mg | 27% | |
| Potassium | 249.03mg | 13% | |
| Total Carbs | 7.06g | 6% | |
| Sugars | 1.34g | 13% | |
| Dietary Fiber | 1.34g | 13% | |
| Protein | 4.02g | 19% | |
| Vitamin C | 7.6mg | 30% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.6mg | 8% | |
| Calcium | 24.4mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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