Directions:
- In a Dutch oven, saute onion in oil for 3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are crisp-tender.
- Serve immediately or transfer to freezer containers. May be frozen for up to 3 months.
- To use frozen soup: Thaw soup in the refrigerator overnight. Transfer to a saucepan. Cover and cook over medium heat until heated through. Yield: 6 servings (2-1/2 quarts).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 47.64 Kcal (199 kJ) | ||
| Calories from fat | 16.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.78g | 3% | |
|---|---|---|---|
| Cholesterol | 0.09mg | 0% | |
| Sodium | 253.28mg | 11% | |
| Potassium | 168.3mg | 4% | |
| Total Carbs | 7.47g | 2% | |
| Sugars | 2.75g | 11% | |
| Dietary Fiber | 1.78g | 7% | |
| Protein | 1.55g | 3% | |
| Vitamin C | 18.8mg | 31% | |
| Iron | 0.8mg | 5% | |
| Calcium | 52.5mg | 5% | |
| Amount Per 100 g | |||
| Calories | 59.32 Kcal (248 kJ) | ||
| Calories from fat | 19.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.21g | 3% | |
|---|---|---|---|
| Cholesterol | 0.12mg | 0% | |
| Sodium | 315.39mg | 11% | |
| Potassium | 209.57mg | 4% | |
| Total Carbs | 9.31g | 2% | |
| Sugars | 3.42g | 11% | |
| Dietary Fiber | 2.21g | 7% | |
| Protein | 1.93g | 3% | |
| Vitamin C | 23.4mg | 31% | |
| Iron | 1.1mg | 5% | |
| Calcium | 65.4mg | 5% | |
* 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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