Heat oil in a large non-stick skillet over medium heat. Add onions, bell peppers and garlic. Cover and cook 5 minutes. Add chili powder. Cook 1 minute, stirring constantly. Place onion and pepper mixture in slow cooker. Add squash, beans, water, corn and tomatoes. Cover and cook on low for 8 hours or until soup is thick. Note: Cooking on high will take less time, but be sure not to scorch the soup on the bottom of the pot.
Yield: 6 servings
Serving Size: One serving is 1/4 cup vegetable and 1.5 oz meat/meat alternate for a 3-5 year old for lunch/supper.
Credit: CACFP Menu Planning Guide, Team Nutrition
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