Crockpot soups are an easy, hearty meal. Easy Crockpot Sausage Ravioli Soup, serve alone or with a salad for a delicious simple but filling meal.

Easy Crockpot Sausage Ravioli Soup

Recipe Notes:

• After you brown the sausage this can easily be a dump and cook soup. However; if I have the time I like to saute the celery, carrots, onions, and garlic along with my sausage. I think it adds just a slightly deeper flavor to the veggies.
• Salt and Pepper. I know it’s easy to over-salt food but it’s just as easy to under salt – this soup has lots of tomato products in the base and tomatoes need salt to get the full flavor. This is where it is fun to be the cook, lots of taste testing!
• Use your favorite greens in this. Sometimes I use all baby spinach, sometimes all kale, sometimes a combo. I found a combo bag of spinach and baby kale in the produce section, which is what I used here in the photographed version! 
• If you use a multi-cooker this becomes a one-pot meal – which who doesn’t love!
• Don’t have sausage, use hamburger – it works!

If you love ravioli as much as I do you have to try my Easy Ravioli Casserole!

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Easy Crockpot Sausage Ravioli Soup

Sausage, prepared ravioli, vegetables and your favorite greens in a creamy tomato and chicken broth base.

Ingredients

• 1 pound sausage
• 1 10 ounce package refrigerator or frozen prepared ravioli any kind you like
• 2 carrots - sliced or diced
• 2 stalks celery - sliced
• 1 medium onion - diced
• 4 cloves garlic - minced
• 1 Tablespoon Italian Seasonings
• 1 28 ounce can tomato puree
• 1 15 ounce can diced tomatoes
• 4 cups chicken stock
• 2 cups half and half
• 2-3 cups your favorite greens - spinach, kale, baby spinach, baby kale - any combination
• salt and pepper to taste

Instructions

• Brown the sausage until no longer pink and crumbly

  If you want about half way through browning add the carrots, celery, onion, garlic and Italian seasoning and saute with sausage.

  Add all ingredients to the crockpot
• Add to the crockpot the tomato puree, diced tomatoes and chicken broth

  Stir and cover with lid
• Set crockpot to cook on LOW for 8 hours or HIGH for 4 hours
• An hour before done add the half and half, ravioli and greens.

  Add salt and pepper to taste

  Continue cooking for 1 hour and serve

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I’ve made this with freezer corn that we have put up and with corn from the grocery store. Either provide a great foundation for this soup that is a meal.

I love my dutch oven and this soup is ideal for it. There are tons of options on Amazon, depending on the size you want! My Crusty No Knead Dutch Oven Bread would be a perfect complement to this soup.

Creamy Corn Chowder

Recipe Tips:

• If you have fresh corn-use it! This is delicious with frozen grocery store corn but using fresh frozen corn in the winter makes this a truly warm hug! 
• YES, it calls for a pound of bacon! You can definitely use less, but don’t!
• I have 3 ways to cook bacon and you don’t have to saute the onions in the bacon grease, but you should!
• You could totally add cooked crumbled sausage to this soup for more protein.

You might also love my Crab and Corn Chowder!

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Creamy Corn Chowder

Hearty and filling, a soup that is a full meal.

Ingredients

• 1 pound bacon
• 1 medium onion - diced
• 1 medium potato - peeled and cubed small
• 2 cups chicken broth
• 3 cups frozen or fresh off the cob corn
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 1½ cups milk
• 4 teaspoons flour
• 2 cups shredded cheese

Instructions

• In a pan or dutch oven large enough for all the soup fry your bacon - you can cut it up into small pieces before you fry or crumble it later
• Once bacon is done remove from the pan leaving the grease - set bacon aside
• Leaving 2-3 Tablespoons of bacon grease in the pan saute the onions in it for a few minutes until they start to soften and are tender but not brown
• Stir in the chicken broth and potato cubes, bring to a boil, reduce heat and simmer for 10 minutes
• Stir in the corn and simmer for 10 more minutes until potatoes and corn are tender-stirring occasionally
• In a small bowl whisk the flour, milk, salt and pepper together until combined - slowly stir into soup - cook and stir until slightly thickened and bubbly
• Stir in half of the cooked bacon - serve with remaining bacon and shredded cheese on top

Notes

Optional garnish: parsley, green onions

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Half the battle when making meals for the family is merely ideas. “Recipes” that I haven’t over made a million times that don’t take a lot of prep.

Scrapping the bottom of my idea barrel the other day I decided to grab my Grandmother’s Recipe Box. I’ve used it a million times but this time this recipe caught my attention.

Quick Hamburger Vegetable Soup

This soup is excellent to make a double batch of for quick-to-go lunches during the week. Put a serving in your favorite to-go container, mine is a mason jar, and lunches are ready to grab.

Shake It Up

This recipe is great as is but you can totally make it all your own. A recipe can be merely a jumping-off point, particularly when it comes to soup. A soup “recipe” is easy to tweak and make just the way your family likes it!

• Dice up an onion and mix in when frying the hamburger.
• Add a can of diced tomatoes
• Shredded cabbage for a more traditional take on vegetable soup
• Spices will spice it up – Italian Seasonings, Herbs de Provance, your favorite Cajun mix
• Saute some garlic when frying the hamburger

Feel like you got off easy making supper? Serve it with this easy homemade bread, just don’t tell your family how easy the whole meal was!

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Easy Hamburger Vegetable Soup

A quick hearty 3-ingredient vegetable soup!

Ingredients

• 1 pound ground beef
• 64 ounce bottle tomato juice
• 1 12 ounce bag frozen mixed vegetables - carrots, green beans, corn, peas
• salt and pepper to taste

Instructions

• Brown the hamburger in a pan, large enough to also hold the tomato juice and vegetables, until done, and drain off any excess fat.
• Add the tomato juice and frozen vegetable to the hamburger and heat on medium-high heat until soup comes to a slow boil.
• Add salt and pepper to taste, serve

Notes

There are lots of ways to add to this soup if it's too plain for your taste - make it your own and simply use this recipe as a jumping-off point.

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I know, I know soup is a “winter” food. But then I have never given in to being normal! This soup is so easy and freaking full of flavor in under 30 minutes. It really is a full meal fast and so makes a perfect meal during busy seasons, winter or not!

So grab your favorite soup pot and get cooking!

Sausage Tortellini Spinach Soup

This is a one-pot meal! Which for me is ideal since most of the time I only have one clean pot left!

To Make This Soup:

• Brown the sausage, add in the diced onion, garlic, and Italian seasonings – cook till fragrant and sausage fully cooked.
• Add chicken broth to soup pan and bring to a boil.
• Add cheese tortellini and cook till pasta is done.
• Add in spinach, cook till wilted and serve!

There are a couple of different ways to kick this soup up a notch:

• Add 1 cup of heavy cream right before you add the spinach.
• Red pepper flakes add heat.
• Add one can of diced tomatoes when you add the chicken broth.

More Soup Recipes:

• Creamy Onion Soup
• Mexican Beef Rice Soup
• Instant Pot Stuffed Pepper Soup
• Tuscan Sausage and Kale Soup

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Sausage Tortellini Spinach Soup

A full of deep flavors soup meal in under 30 minutes from start to table.

Ingredients

• 1 pound sausage
• 1 onion, diced
• 2 cloves garlic, chopped
• 1 Tablespoon Italian Seasonings
• 8 cups chicken broth
• 1 20 ounce bag cheese tortellini more or less, depending on how much your family likes
• 8-10 ounces fresh spinach depending on your family taste
• salt and pepper to taste

Instructions

• Brown the ground sausage until done, add in diced onions, garlic and Italian seasonings and allow to cook for a few minutes until garlic and seasonings are fragrant.
• Add chicken broth to pan and bring to a boil.
• Add in the cheese tortellini and cook for 5-8 minutes until pasta is done.
• Add in fresh spinach a handful at a time stirring into the soup until all incorporated. Salt and pepper to taste.
• Serve!

Notes

Serve with parmesan cheese.

Check out my Amazon Storefront for some of my favorite things!

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Soup Tips:

• The onions really cook down in this soup. The larger chunks you cut your onions the more you will taste and see them once the soup is done. If you prefer just the onion flavor but not the texture you can cut your onions into smaller pieces.
• To thicken this soup flour is used. Sift the flour in slowly and stir continuously and carefully. Don’t use a whisk as that will really tear those fragile onion chunks up.
• All cheeses are good in this soup, so don’t feel like you only have to use the cheeses I use in the recipe below!

If you are looking for a great French Onion Soup recipe check out Liz’s over at Farmwife Cooks!

Creamy Onion Soup

I think soups are such an easy meal because they can stand alone or simply served with a sandwich. I love to serve this soup with a roast beef sandwich on sliced french bread I grab in the bakery section of the grocery store.

More of my favorite soup recipes:

• Mom’s Creamy Potato Soup
• Instant Pot Stuffed Pepper Soup
• Crock Pot Broccoli Cheese Soup
• Mexican Beef Rice Soup

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Creamy Onion Soup

A rich creamy onion soup that is cheesy and full of flavor.

Cuisine American, Farmhouse

Keyword Soup, Stew

Prep Time 10 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 40 minutes minutes

Servings 6

Calories 351kcal

Ingredients

• 8 cups beef broth
• 3-4 medium white onions
• 1 teaspoon salt
• 1 teaspoon pepper
• 3/4 cup flour, you'll need to sift this in
• 1 cup heavy cream
• 1¼ cups cheddar cheese, shredded
• 1/4 cup Monterey Jack cheese, shredded
• additional cheese for garnish

Instructions

• In a large sauce pan bring the beef broth to a rolling boil.
• Peel and cut onions into thick slices and then quarter those sliced. Add onions, salt and pepper to broth. Simmer, uncovered for 1 hour.
• While carefully stirring sift the flour into the soup. Stir until thickened and any lumps of flour are dissolved. Simmer for an additional 30 minutes.
• Slowly stir in the heave cream and all the cheese.
• Can serve with additional cheese on top, green onions, croutons or just the way it is!

Notes

• Substitute bouillon for broth if needed
• Use different cheeses for a new twist
• Keeps in the fridge up to 4 days

Nutrition

Serving: 1.33cups | Calories: 351kcal | Carbohydrates: 19g | Protein: 14g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 73mg | Sodium: 1773mg | Potassium: 334mg | Fiber: 1g | Sugar: 4g | Vitamin A: 858IU | Vitamin C: 4mg | Calcium: 264mg | Iron: 2mg

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The first thing Chris said about this soup was how well the flavors blended! He likes to play food critic, but he was right on about this soup.

The funny thing is, as beautifully as the flavors blend, which they do, I had nothing to do with it. Those flavors come pre-blended and balanced thanks to simply using salsa and RoTel. But what he doesn’t know won’t hurt him, so I just said “Thanks”!

Tips and Trick:

• This soup is good as soon as it’s made but allow it to sit and the flavors only deepen. So perfect to make ahead and put in the crockpot for supper, simmering all day only makes it better.
• Perfect for leftover rice. Make extra while preparing dinner one night or while meal prepping make a bunch and freeze in desired quantities. Cooked rice freezes great.
• Toppings freshen up this soup even more – sour cream, fresh cilantro, avocados

Mexican Beef Rice Soup

If you are looking for a bread to serve along side this soup my Cheddar Jalapeno Beer Drop Biscuits would go perfectly!

Other Soup Recipes:

• Crockpot Beef Taco Soup
• Instant Pot Stuffed Pepper Soup
• Mom’s Creamy Potato Soup

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Mexican Beef Rice Soup

An easy hearty soup with tons of flavor

Ingredients

• 1 pound ground beef
• 1 small onion, diced
• 2 cups beef or chicken broth either will work
• 1 16 ounce jar of chunky salsa
• 1 10 ounce can of RoTel
• 1 15 ounce can of black beans, drained and rinsed
• 2 cups cooked rice

Optional Topping Ideas

• avacados
• shredded cheese
• jalapenos
• cilantro
• sour cream

Instructions

• Brown ground beef and diced onion in a medium stock pot, once done drain grease and return to pot
• Add the chicken or beef stock, salsa, RoTel, black beans and on medium heat allow to come to slow boil and simmer for 10 minutes
• Add cooked rice, simmer for 5 more minutes and serve

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4 simple ingredients, comfort food at it’s finest.

This is one of those dishes I just make – no recipe, I just make it. And every time I think about putting it here on this site I panic because writing a recipe is actually hard. You have to remember things and actually measure things.

This is a little different than other potato soups that I’ve had! There are no chunks of potatoes in it, it is smooth and creamy. I lived on this soup during my cancer treatments.

Mom’s Creamy Potato Soup

This is a super simple soup with 4 basic ingredients. I think the secret to this is boiling the potatoes with the onions.

AND AND AND I almost forgot! Make this with Fair Life milk and PROTEIN. Anything I can make with extra protein in a win in my book, like My Fair Mac and Cheese!

Salt is another key! Potatoes and salt have a complicated relationship – more complicated than Ross and Racheal on Friends even!  So tasting this as you cook is important.

Too little salt makes the soup seem a little bland, too much and well, it’s salty. Just the right amount and the flavor of the soup really comes through.

This is a great make ahead recipe that can be kept warm in a crock pot! And can we just talk toppings for this soup – they are virtually unlimited!

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Mom's Creamy Potato Soup

4 simple ingredients to make a creamy soup that you can top with anything you like!

Ingredients

• 5-6 medium sized potatoes peeled and diced
• 1 medium onion diced
• 1 teaspoon salt
• water
• 1-2 cups milk
• 4 Tablespoons butter

Instructions

• Peel and dice potatos; peel and dice onion
• Put potatoes and onions in a medium sauce pan, add enough water to cover
• Cook potatoes and onions on medium heat till potatoes are fall part tender
• Drain potatoes and onions, reserve 1/2 cup of potato water
• With an electric mixer mash potatoes, onions and reserved starch water
• Once mashed put back in sauce pan and add butter and 1/2 cup of milk at a time until reached desired consistancy, heat on low heat until warm.
• Add salt and pepper to taste - like literally taste soup and add salt and pepper till to your liking!

Notes

Top As Desired: shredded cheese, bacon, green onions, jalapeños, sour cream,

This post is sponsored by the Glass Barn, Indiana Soybean and Corn Farmers but all thoughts and opinions are my own.

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I love chowders, probably because they are thick and hearty. More than a soup but less than a meal – it’s just how my brain works. Serve with a good bread or biscuits and no one walks away not satisfied.

I’m not gonna lie, I love my dutch oven so any excuse to use it I grab!

Now don’t get me wrong you can make this in any pot and it will turn out great! I do love to smell soup slow cooking all day on the stove, dutch oven or a big soup pot!

Crab and Corn Chowder

I know this chowder calls for canned crab and some may raise eyebrows. If you’re on the coast or have access to fresh crab by all means use it. But for those of us landlocked I’m always amazed the quality of seafood we can access. Because if I had to wait to eat seafood only when I visited the coast, well I would never get to eat seafood!

Hearty Soups:

Homemade Chicken Noodle Soup

Instant Pot Stuffed Pepper Soup

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Crab and Corn Chowder

Author Jent

Ingredients

• 8 slices of bacon
• 1 medium onion diced
• 2 ribs diced celery
• 6 baby red potatoes petite diced
• 3-4 teaspoons Old Bay Seasonings
• 3 Tablespoons of butter
• 1 1/2 Tablespoons flour
• 4 cups chicken broth
• 10 ounce frozen corn
• 21 ounce can of lump crab meat drained
• 1 cup heavy cream

Instructions

• Cut up bacon into bits and saute in your dutch oven or pan
• Once done, remove bacon from pan and add onion, celery and diced potatoes-cook for 3-5 minutes until tender
• Add butter and flour to pan with onion, celery and diced potatoes and combine gently cooking for 3-5 minutes, stirring, don't burn
• Add chicken broth, corn, crab meat, Old Bay and bacon to pan, gently stirring, cook till thickened
• Add heavy cream and serve

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This is rich and decadent I won’t lie!  I might of gotten carried away with the butter, but butter!  And heavy cream and LOTS of parmesan cheese – LOTS!  The parm adds a salty component {nice use of a big word don’t you think} so use salt with care!

Instant Pot Homemade Chicken Noodle Soup

This would be a great recipe to use with that shredded chicken you have in the freezer if you do meal prep or it only takes less than 15 minutes to cook some frozen chicken breasts in your Instant Pot for this recipe!

Soup is such a hearty meal, especially when the vegetables are already part of it. I love to serve this with a crispy bread or a freezer yeast roll on busy nights. On not so busy nights I love to make biscuits or homemade bread to serve.

This version has carrots and celery in the recipe but feel free to include any other vegetables that your family loves. I love peas so I have stirred frozen peas into the soup after it cooks. The super hot soup will cook those frozen peas in no time flat, so it doesn’t add any cooking time. Simply stir in a few servings and allow soup to sit for a few extra minutes!

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Instant Pot Homemade Chicken Noodle Soup

Author Jent

Ingredients

• 3 boneless skinless chicken breasts
• 2 full size carrots peeled quartered length wise an chopped
• 2 long celery stalks sliced length wise and chopped- if you have celery leaves chop those as well, add tons of flavor
• 1 onion diced
• 4 Tablespoons of butter - less if you like but I love the richness and flavor it adds
• 8 cups chicken broth
• 1 Tablespoon Italian Seasonings or Herbs de Provence
• 1 cup heavy cream
• 1/2 cup or more for Parmesan Cheese shredded plus more for garnish
• 12 ounce bag egg noodles depending on how many noodles you want

Instructions

Chicken

• Add frozen chicken breasts and 1 cup chicken stock to Instant Pot
• Pressure cook for 10 minutes then quick release
• Remove and shred chicken and reserve chicken stock
• OR use your Instant Pot Freezer Meal Shredded Chicken

Soup

• Set Instant Pot on sauté and add butter
• Once butter is melted add chopped veggies and sauté for 5 minutes
• Now add the shredded chicken, 8 cups of chicken stock including the reserved liquid from cooking chicken
• Add spices and noodles
• Set Instant Pot to Pressure Cook for 4 minutes-it will take a bit to come up to pressure
• When done carefully quick release - but there is a lot of liquid so be careful
• Stir in heavy cream and parmesan cheese - Serve

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Packed with ground beef, beans, and spices, it’s a warm and satisfying dish that’s easy to make in the slow cooker or on the stove. Perfect for game days, family dinners, or whenever an easy warm meal is needed.

Thick Hearty Bar Chili

While I have your attention, don’t forget to check out my recipe for sausage chili. It’s a delicious twist on what Midwesterners consider classic chili, using sausage for a different layer of flavor. Not to mention, if you’re curious about the age-old debate over chili with noodles versus chili without, you’re not alone! Some regions swear by adding macaroni to spaghetti to their chili, creating a heartier, stew-like dish. Others stick to the traditional bean and meat base without any noodles. Both are delicious in their own right, and the choice often comes down to personal preference or family tradition.

Grab Your Ingredients

Main Ingredients

• 2 pounds of ground beef
• 1 large onion, diced

Spices and Seasonings

• 2 teaspoons garlic powder
• 3 tablespoons chili powder
• 3/4 teaspoon cayenne pepper
• 1 1/2 teaspoons cumin
• 1 tablespoon dried oregano

Other Ingredients

• 1 (4-ounce) can chopped green chilis
• 1 (28-ounce) can petite diced tomatoes
• 1 (6-ounce) can tomato paste
• 2 (15.5-ounce) cans kidney beans, drained and rinsed
• 1 (15.5-ounce) can pinto beans, drained and rinsed
• 3-4 cups water, depending on the consistency you want

How To Make Thick Hearty Bar Chili

Step 1: Prepare the Base
Start by browning the ground beef with the diced onion in a large skillet over medium heat. This step ensures the meat is fully cooked and adds a caramelized flavor. Once browned, drain the excess fat to keep the chili from becoming greasy. Stir in the garlic powder to infuse the beef with an extra layer of flavor.

Step 2: Combine Ingredients
Transfer the cooked beef and onion mixture to your slow cooker or Dutch oven. Add the chili powder, cayenne pepper, cumin, oregano, green chilis, diced tomatoes, tomato paste, kidney beans, and pinto beans. Pour in 3-4 cups of water, depending on how thick you like your chili. Stir everything together until well combined.

Step 3: Cook the Chili
Slow Cooker Method – Set your slow cooker to low and cook for 6-8 hours. This slow cooking process allows the flavors to meld together beautifully. If possible, stir occasionally to prevent sticking.
Dutch Oven/Stovetop Method – Place the Dutch oven on the stove over low heat. Allow the chili to simmer gently for at least 4 hours, stirring often to prevent it from sticking to the bottom. Keep an eye on the consistency and add a little more water if needed.

Step 4: Serve and Enjoy
Once cooked, serve the chili hot. Add your favorite toppings such as shredded cheese, sour cream, diced green onions, jalapenos, crackers or crushed tortilla chips. We love this paired with grilled cheese or cornbread.

FAQ’s

How Spicy Is This Chili?
The spice level of this chili is moderate, thanks to the cayenne pepper and green chilis. If you prefer a milder version, reduce the cayenne pepper or omit it entirely. For more heat, add a diced jalapeno or a dash of hot sauce.

Can I Use Other Types of Beans?
Absolutely! While this recipe calls for kidney and pinto beans, you can use black bean, cannellini beans, or even chickpeas for a unique twist. Mixing and matching beans is also a great way to add variety.

What’s the Best Way to Store Leftovers?
Leftover chili can be stored in an airtight container in the refrigerator for up to 4 days. It’s perfect for meal prepping as the flavors deepen over time. For more extended storage, freeze the chili in individual portions for up to 3 months. Finally, thaw overnight in the fridge and reheat on the stove or microwave.

What Toppings Go Well with This Chili?
Toppings can take your chili to the next level. Popular options include shredded cheddar or Monterey Jack cheese, sour cream, diced avocado, jalapeno slices, chopped cilantro, and a squeeze of lime juice. Furthermore, add crushed tortilla chips, corn chips, or crackers for a crunchy element.

How Do I Adjust the Thickness of the Chili?
If your chili is too thick, simply add a little more water or beef broth until you reach the desired consistency. If it’s too thin, let it simmer uncovered for 15-20 minutes to reduce and thicken.

Can I Doube the Recipe?
Yes, this recipe is easy to scale up for larger groups. Just make sure your crock pot or Dutch oven is large enough to hold the increased volume or use more than one.

This Thick Hearty Bar Chili recipe is easy to make and packed with bold flavors and easy ingredients. Therefore, it’s perfect for feeding a hungry family, hosting a game-day party, or simply enjoying leftovers throughout the week.

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Thick Hearty Bar Chili

The perfect dish to warm you up on a chilly day. Packed with flavor and simple to make, it's ideal for a crowd or a cozy dinner at home. Whether you use a Dutch oven or a slow cooker, this chili will be a hit!

Servings 10 Hearty Bowls

Calories 344kcal

Author Jent

Ingredients

• 2 pounds ground beef
• 1 large onion diced
• 2 teaspoons garlic powder
• 3 Tablespoons chili powder
• 3/4 teaspoon cayenne pepper
• 1½ teaspoons cumin
• 1 Tablespoon dried oregano
• 1 can (4 oz) chopped green chilis
• 1 can (28 oz) petite diced tomatoes
• 1 6 can (6 oz) tomato paste
• 2 cans (15.5 oz) kidney beans drained and rinsed
• 1 can (15.5 oz) can pinto beans drained and rinsed
• 3-4 cups water

Instructions

Prepare the Base

• In a large skillet, brown the ground beef with the diced onion over medium heat.
• Once the beef is fully cooked, drain the fat.
• Stir in the garlic powder, ensuring the flavors blend evenly.

Combine Ingredients

• Transfer the cooked meat mixture to your slow cooker or Dutch oven.
• Add the following ingredients to the pot: chili powder, cayenne pepper, cumin, oregano, green chilis, diced tomatoes, tomato paste, kidney beans, pinto beans, and water. Start with 3 cups and adjust based on your desired thickness.
• Stir everything well to combine.

Cooking Method

• Slow Cooker: Set the slow cooker to low and cook for 6-8 hours, stirring occasionally if possible to ensure even cooking and prevent sticking.
• Dutch Oven/Stove Top: Place the Dutch oven on the stove over low heat. Allow the chili to simmer gently for at least 4 hours, stirring often to prevent it from burning.

Notes

• Serve with shredded cheese, sour cream, and diced green onions for a topping bar.
• Pair with grilled cheese, cornbread, crackers, or a warm baguette for dipping.
• Add hot sauce for an extra kick.

Nutrition

Serving: 2cups | Calories: 344kcal | Carbohydrates: 26g | Protein: 21g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 1046mg | Potassium: 1538mg | Fiber: 6g | Sugar: 15g | Vitamin A: 2602IU | Vitamin C: 27mg | Calcium: 83mg | Iron: 6mg

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