Ingredients
- 2 cups light kidney beans, cooked
- 1 tablespoon canola oil
- 1 onion, chopped
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup (15½ ounce can) peas, drained
- 1 x 10 ounce can low-fat cream of mushroom soup
- 1 cup fat free milk
- 3 cups egg noodles, cooked
- 1 teaspoon black pepper
Make it step by step
- In a large pan, heat canola oil; add onion and cook over medium heat for 5 minutes or until tender, stirring frequently.
- Over medium-high heat, add carrots, celery, peas, cream of mushroom and milk; bring to a boil.
- Reduce heat and simmer for 5 minutes.
- Stir in beans, noodles and pepper.
- Cook for 20 minutes over medium heat, stirring occasionally to prevent sticking.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.