Directions:
- Heat oil in 2 quart stock pot medium heat.
- Add diced onions and peppers and sautee.
- Add squash and eggplant cook until tender.
- Add vegetable stock and ears of corn.
- Add all spices and stir.
- Bring to boil and simmer until corn is tender stirring occasionally.
- Take corn out and cut corn off cobs.
- Return corn to pot and add tomatoes.
- Continue to simmer until tomatoes break down and are soft. about 15-20 minutes.
- Turn off heat let cool for 15 minutes and puree in food proccessor.
- Or.
- You can puree soup in the pot using a hand mixer until smooth. This is what I do.
- This is a favorite in my family. My teenage boys beg me for this soup when it gets cold!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 418.58 Kcal (1753 kJ) | ||
| Calories from fat | 48.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.37g | 8% | |
|---|---|---|---|
| Sodium | 13951.66mg | 581% | |
| Potassium | 278.66mg | 6% | |
| Total Carbs | 76.31g | 25% | |
| Sugars | 4.58g | 18% | |
| Dietary Fiber | 3.44g | 14% | |
| Protein | 1.78g | 4% | |
| Vitamin C | 33.7mg | 56% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 13mg | 72% | |
| Calcium | 11.3mg | 1% | |
| Amount Per 100 g | |||
| Calories | 175.66 Kcal (735 kJ) | ||
| Calories from fat | 20.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.26g | 8% | |
|---|---|---|---|
| Sodium | 5855.05mg | 581% | |
| Potassium | 116.95mg | 6% | |
| Total Carbs | 32.02g | 25% | |
| Sugars | 1.92g | 18% | |
| Dietary Fiber | 1.44g | 14% | |
| Protein | 0.74g | 4% | |
| Vitamin C | 14.1mg | 56% | |
| Vitamin A | 0.3mg | 25% | |
| Iron | 5.4mg | 72% | |
| Calcium | 4.8mg | 1% | |
* 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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