Directions:
- In stockpot, heat olive oil over medium-high setting. Sauté meat/poultry until cooked through, about 5 minutes. Drain and set aside.
- Sauté onion, garlic, peppers and mushrooms until soft, about 5 minutes.
- Stir in remaining ingredients, except cilantro and parsley. Cover and simmer 20 minutes. Stir in cilantro and parsley.
- Cover; simmer 10 minutes longer. Store soup in refrigerator up to 5 days. Freezes well. Make 12-14 cups. 1 serving = 3 cups.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 188.44 Kcal (789 kJ) | ||
| Calories from fat | 58.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.54g | 10% | |
|---|---|---|---|
| Cholesterol | 58.58mg | 20% | |
| Sodium | 76.26mg | 3% | |
| Potassium | 632.93mg | 13% | |
| Total Carbs | 8.37g | 3% | |
| Sugars | 2.84g | 11% | |
| Dietary Fiber | 2.08g | 8% | |
| Protein | 22.67g | 45% | |
| Vitamin C | 28mg | 47% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 11.8mg | 65% | |
| Calcium | 38mg | 4% | |
| Amount Per 100 g | |||
| Calories | 94.83 Kcal (397 kJ) | ||
| Calories from fat | 29.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.29g | 10% | |
|---|---|---|---|
| Cholesterol | 29.48mg | 20% | |
| Sodium | 38.38mg | 3% | |
| Potassium | 318.53mg | 13% | |
| Total Carbs | 4.21g | 3% | |
| Sugars | 1.43g | 11% | |
| Dietary Fiber | 1.05g | 8% | |
| Protein | 11.41g | 45% | |
| Vitamin C | 14.1mg | 47% | |
| Vitamin A | 0.2mg | 16% | |
| Iron | 5.9mg | 65% | |
| Calcium | 19.1mg | 4% | |
* 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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