Directions:
- Combine first 11 ingredients in a Dutch oven; bring to a boil. Reduce heat; cover, and cook over low heat 25 minutes or until vegetables are tender. Remove from heat, and process mixture through a food mill. Return tomato mixture to Dutch oven, and set aside.
- Sauté chopped onion and green pepper in olive oil until tender; stir in remaining ingredients. Add sautéed vegetable mixture to reserved tomato mixture, stirring until well combined.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 532.48 Kcal (2229 kJ) | ||
| Calories from fat | 309.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 34.41g | 53% | |
|---|---|---|---|
| Cholesterol | 22.04mg | 7% | |
| Sodium | 2914.9mg | 121% | |
| Potassium | 1300.82mg | 28% | |
| Total Carbs | 47.01g | 16% | |
| Sugars | 21.53g | 86% | |
| Dietary Fiber | 12.58g | 50% | |
| Protein | 11.16g | 22% | |
| Vitamin C | 125.4mg | 209% | |
| Iron | 1.1mg | 6% | |
| Calcium | 206.4mg | 21% | |
| Amount Per 100 g | |||
| Calories | 81.98 Kcal (343 kJ) | ||
| Calories from fat | 47.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.3g | 53% | |
|---|---|---|---|
| Cholesterol | 3.39mg | 7% | |
| Sodium | 448.76mg | 121% | |
| Potassium | 200.27mg | 28% | |
| Total Carbs | 7.24g | 16% | |
| Sugars | 3.32g | 86% | |
| Dietary Fiber | 1.94g | 50% | |
| Protein | 1.72g | 22% | |
| Vitamin C | 19.3mg | 209% | |
| Iron | 0.2mg | 6% | |
| Calcium | 31.8mg | 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.
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