In a 3-1/2- or 4-quart slow cooker combine potatoes and green beans.
In a medium bowl stir together soup, water, mustard, and dillweed.
Pour over vegetables in cooker; stir gently to combine.
Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.
Stir gently before serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	182.23 Kcal (763 kJ)
Calories from fat	56.72 Kcal
		% Daily Value*
Total Fat	6.3g	10%
Cholesterol	25.59mg	9%
Sodium	73.63mg	3%
Potassium	89.21mg	2%
Total Carbs	21.74g	7%
Sugars	7.88g	32%
Dietary Fiber	3.98g	16%
Protein	14.99g	30%
Vitamin C	4.6mg	8%
Iron	1.8mg	10%
Calcium	205.9mg	21%

Amount Per 100 g
Calories	14.35 Kcal (60 kJ)
Calories from fat	4.47 Kcal
		% Daily Value*
Total Fat	0.5g	10%
Cholesterol	2.02mg	9%
Sodium	5.8mg	3%
Potassium	7.03mg	2%
Total Carbs	1.71g	7%
Sugars	0.62g	32%
Dietary Fiber	0.31g	16%
Protein	1.18g	30%
Vitamin C	0.4mg	8%
Iron	0.1mg	10%
Calcium	16.2mg	21%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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