Ingredients
- 1 large or 2 medium dark-orange sweet potatoes, peeled, cut into 1⁄2-inch cubes (2 cups)
- 1⁄3 cup chopped onion (1 small)
- 1⁄2 cup apple juice
- 1⁄2 cup water
- 2 cans (19 oz each) ready-to-serve lentil soup
- 1 1⁄2 cups frozen cut green beans
- 1 cup finely chopped cooked chicken
- 2 to 3 teaspoons curry powder
How to Make It
- In 3-quart saucepan, heat sweet potatoes, onion, apple juice and water to boiling over medium-high heat. Reduce heat to medium-low; cover and cook 5 minutes.
- Stir in soup, beans, chicken and curry powder. Heat to boiling. Reduce heat to medium-low; cover and simmer 10 to 15 minutes, stirring occasionally, until vegetables are tender.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 220 kcal Calories from Fat: 31.5 kcal |
|
% Daily Value*
|
| Total Fat 3.5 g 10% |
Saturated Fat 1 g 5% |
Trans Fat 0.0 g |
Cholesterol 20 mg 7% |
Sodium 670 mg 11% |
carbohydrates 34 g 26% |
Dietary Fiber 6 g 16% |
Protein 14 g 28% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |
