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1 tablespoon olive oil1 pound sliced fresh mushrooms2 cloves garlic, minced1 small onion, finely chopped2 stalks celery, chopped1 (29 ounce) can tomato sauce1 (6 ounce) can tomato paste3 (15 ounce) cans kidney beans1 (11 ounce) can Mexican-style cornHeat 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. Amount Per Serving Calories: 190 | Total Fat: 2.4g | Cholesterol: 0mg Powered by ESHA Nutrient Database
Servings Per Recipe: 10
Amount Per Serving
Calories: 190
Total Fat: 2.4gCholesterol: 0mgSodium: 947mgTotal Carbs: 35.1g Dietary Fiber: 10.9gProtein: 10.9g
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