Directions:
- In a 5- to 6-quart Dutch oven, heat oil over med-high heat.
- Add celery, carrots, and garlic; cook 5-7 minutes, stirring frequently, until carrots are crisp-tender.
- Stir in tomatoes, breaking up tomatoes coarsely.
- Stir in water, basil, pepper, and broth.
- Heat to boiling; decrease heat to low.
- Cover, simmer 1 hour, stirring occasionally; taste and adjust seasoning with salt and pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 46.85 Kcal (196 kJ) | ||
| Calories from fat | 32.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.66g | 6% | |
|---|---|---|---|
| Cholesterol | 0.07mg | 0% | |
| Sodium | 58.89mg | 2% | |
| Potassium | 116.77mg | 2% | |
| Total Carbs | 3.35g | 1% | |
| Sugars | 1.38g | 6% | |
| Dietary Fiber | 0.94g | 4% | |
| Protein | 0.57g | 1% | |
| Vitamin C | 2.7mg | 4% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 0.2mg | 1% | |
| Calcium | 21.7mg | 2% | |
| Amount Per 100 g | |||
| Calories | 44.29 Kcal (185 kJ) | ||
| Calories from fat | 31.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.46g | 6% | |
|---|---|---|---|
| Cholesterol | 0.07mg | 0% | |
| Sodium | 55.67mg | 2% | |
| Potassium | 110.39mg | 2% | |
| Total Carbs | 3.17g | 1% | |
| Sugars | 1.3g | 6% | |
| Dietary Fiber | 0.88g | 4% | |
| Protein | 0.54g | 1% | |
| Vitamin C | 2.5mg | 4% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.2mg | 1% | |
| Calcium | 20.5mg | 2% | |
* 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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