Soups

Slow Cooker Mexican Meatball Soup

Laura Crowther
November 14, 2013
69

Using frozen meatballs makes the slow cooker soup a delicious and easy one-pot meal!

12
40-45 frozen Italian meatballs
3 cups low-sodium chicken broth
2 (15 ounce) cans black beans
2 (14.5 ounce) cans diced tomatoes
4 cups frozen corn
2 (8 ounce) cans tomato sauce
2 teaspoons garlic powder
2 teaspoons dried basil
2 teaspoons dried oregano
1 teaspoon ground cumin
pepper to taste
1. Add all ingredients to crockpot and cook on High for 2-3 hours. (Or you can also cook on low for 4-6 hours).
See the full directions on my site
Nutritions

Calories
1086

Sodium
1365mg
56% DV

Fat
53g
81% DV

Protein
27g
55% DV

Carbs
47g
16% DV

Fiber
13g
52% DV
Dinner Slow Cooker Mexican Other Holidays

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Marinated Taro Root

460
thecurrymommy.com

A marinated snack that can be used to replace late night bad habit cravings!

8 small taro roots
water
salt
1 cup yogurt, mixed with enough water to submerge roots (add salt)
3
  1. Wash the taro roots well.
  2. Slightly cut a slit into each root, but not big enough to split the root into two pieces. This will allow the water and marinade to go into the taro root
See the full directions on my site
Nutritions

Calories
103

Sodium
946mg
39% DV

Fat
1g
2% DV

Protein
7g
14% DV

Carbs
17g
5% DV

Fiber
4g
18% DV
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