Directions:
- Sauté first 3 ingredients in a large nonstick skillet coated with cooking spray over medium-high heat 10 minutes or until onions are translucent. Add mushrooms, zucchini, and squash; sauté 3 more minutes. Add chili powder and next 2 ingredients, and sauté 5 more minutes.
- Stir together tomato sauce and tomato juice in a 6-qt. slow cooker until smooth. Stir in diced tomatoes, next 2 ingredients, and carrot mixture. Cover and cook on LOW 8 hours.
- Note: Cool leftovers, and freeze in plastic freezer containers or zip-top plastic freezer bags for up to 2 months.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 736.7 Kcal (3084 kJ) | ||
| Calories from fat | 33.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.76g | 6% | |
|---|---|---|---|
| Sodium | 704.59mg | 29% | |
| Potassium | 4527.25mg | 96% | |
| Total Carbs | 157.33g | 52% | |
| Sugars | 73.31g | 293% | |
| Dietary Fiber | 25.18g | 101% | |
| Protein | 32.95g | 66% | |
| Vitamin C | 186.3mg | 311% | |
| Vitamin A | 1.5mg | 51% | |
| Iron | 4.4mg | 24% | |
| Calcium | 373.3mg | 37% | |
| Amount Per 100 g | |||
| Calories | 38.48 Kcal (161 kJ) | ||
| Calories from fat | 1.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.2g | 6% | |
|---|---|---|---|
| Sodium | 36.81mg | 29% | |
| Potassium | 236.5mg | 96% | |
| Total Carbs | 8.22g | 52% | |
| Sugars | 3.83g | 293% | |
| Dietary Fiber | 1.32g | 101% | |
| Protein | 1.72g | 66% | |
| Vitamin C | 9.7mg | 311% | |
| Vitamin A | 0.1mg | 51% | |
| Iron | 0.2mg | 24% | |
| Calcium | 19.5mg | 37% | |
* 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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