Ingredients
10
10 servings
- •1 tablespoon olive oil
- •1 pound sliced fresh mushrooms
- •2 cloves garlic, minced
- •1 small onion, finely chopped
- •2 stalks celery, chopped
- •1 (29 ounce) can tomato sauce
- •1 (6 ounce) can tomato paste
- •3 (15 ounce) cans kidney beans
- •1 (11 ounce) can Mexican-style corn
Instructions
- Heat the oil in a large skillet. Sautee the mushrooms, garlic, onion and celery until tender. Transfer them to a stock pot or slow cooker. Stir in the tomato sauce, tomato paste, beans and Mexican-style corn. Cook for at least an hour to blend the flavors.
Nutritional Facts
Per 10 servings
- Calories: 190
- Carbohydrate: 35g
- Fat: 2g
- Fiber: 11g
- Protein: 11g
- Sugar: 7g
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