Directions:
- Coat 12-quart stockpot (or 2 large saucepans) with nonstick cooking spray. Over medium-high heat, add carrots, onions, celery, and garlic; cook 8 minutes or until vegetables soften, stirring occasionally.
- Add tomatoes with their liquid, breaking up tomatoes with side of spoon. Add cabbage, green beans, broth, water, 1 teaspoon salt, and 1/4 teaspoon ground black pepper; heat to boiling over high heat, stirring occasionally.
- Reduce heat to low; cover and simmer 10 minutes, stirring occasionally. Increase heat to high; stir in zucchini and spinach and heat to boiling. Reduce heat to low; cover and simmer 10 minutes or until all vegetables are tender.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 148.43 Kcal (621 kJ) | ||
| Calories from fat | 0.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.01g | 0% | |
|---|---|---|---|
| Sodium | 143.22mg | 6% | |
| Potassium | 1305.82mg | 28% | |
| Total Carbs | 32.27g | 11% | |
| Sugars | 13.83g | 55% | |
| Dietary Fiber | 11.01g | 44% | |
| Protein | 7.61g | 15% | |
| Vitamin C | 90.2mg | 150% | |
| Vitamin A | 0.8mg | 25% | |
| Iron | 1.8mg | 10% | |
| Calcium | 180.6mg | 18% | |
| Amount Per 100 g | |||
| Calories | 20.24 Kcal (85 kJ) | ||
| Calories from fat | 0.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 19.53mg | 6% | |
| Potassium | 178.05mg | 28% | |
| Total Carbs | 4.4g | 11% | |
| Sugars | 1.89g | 55% | |
| Dietary Fiber | 1.5g | 44% | |
| Protein | 1.04g | 15% | |
| Vitamin C | 12.3mg | 150% | |
| Vitamin A | 0.1mg | 25% | |
| Iron | 0.2mg | 10% | |
| Calcium | 24.6mg | 18% | |
* 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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