Leftover Spaghetti Vegetable Soup Recipe

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Ingredients:

Serving

1 (26 oz) jar spaghetti sauce (any red kind will do)
1.5 (26 oz) jars chicken broth (or water with boullion)
12 oz frozen mixed vegetables
leftover spaghetti , chopped into 1-2 inch strands
grated parmesan cheese

Directions:

In a crockpot, combine first three ingredients and turn on low. Let cook for 7 hours or so.
Add spaghetti and stir well. Let cook for another hour.
Serve ladled into bowls with cheese sprinkled on top. Goes great with hot homemade bread!

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	20.45 Kcal (86 kJ)
Calories from fat	2.76 Kcal
		% Daily Value*
Total Fat	0.31g	0%
Cholesterol	0.14mg	0%
Sodium	31.92mg	1%
Potassium	66.34mg	1%
Total Carbs	4.04g	1%
Sugars	0.07g	0%
Dietary Fiber	1.18g	5%
Protein	0.97g	2%
Vitamin C	3.2mg	5%
Iron	0.3mg	2%
Calcium	7.7mg	1%

Amount Per 100 g
Calories	59.69 Kcal (250 kJ)
Calories from fat	8.07 Kcal
		% Daily Value*
Total Fat	0.9g	0%
Cholesterol	0.41mg	0%
Sodium	93.17mg	1%
Potassium	193.66mg	1%
Total Carbs	11.79g	1%
Sugars	0.21g	0%
Dietary Fiber	3.45g	5%
Protein	2.83g	2%
Vitamin C	9.3mg	5%
Iron	0.9mg	2%
Calcium	22.6mg	1%

* 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.

Tastes

salty
savory
bitter
sweet

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