Southwestern Winter Vegetable Soup Recipe

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Ingredients:

Serving

2 quarts chicken stock
1 1/2 quarts tomatoes, diced (italian or mexican seasoned are best)
6 oz butternut squash, cubed
12 oz onions, sliced
12 oz celery, sliced
12 oz white cabbage, shredded
2 tbsp prepared horseradish
1/2 oz balsamic vinegar
1/2 cup white wine
3 tbsp chili powder
1 tbsp dried chipotle powder
2 tbsp dried oregano
1 tbsp salt
1/2 tbsp ground black pepper
1 lb canned white beans, drained
1 lb canned garbanzo beans, drained
1 lb frozen italian cut green beans
1/2 pint sour cream, to garnish

Directions:

Combine stock and tomatoes in a large non-reactive stockpot and bring to a boil over medium-high heat.
Add onions, celery, butternut squash and cabbage; lower heat and simmer for 15 minutes.
Combine horseradish and balsamic vinegar and stir into the pot.
Add white wine, two chili powders, oregano, salt and pepper and continue to simmer for 15 minutes.
Puree white beans until smooth; stir into the soup.
Add garbanzo beans and flat beans and cook until hot.
Garnish with a dollop of sour cream.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	262.84 Kcal (1100 kJ)
Calories from fat	52.25 Kcal
		% Daily Value*
Total Fat	5.81g	9%
Cholesterol	13.12mg	4%
Sodium	1202mg	50%
Potassium	1005.4mg	21%
Total Carbs	40.81g	14%
Sugars	13g	52%
Dietary Fiber	7.61g	30%
Protein	14.3g	29%
Vitamin C	43mg	72%
Vitamin A	0.2mg	6%
Iron	3.3mg	18%
Calcium	164.7mg	16%

Amount Per 100 g
Calories	45.44 Kcal (190 kJ)
Calories from fat	9.03 Kcal
		% Daily Value*
Total Fat	1g	9%
Cholesterol	2.27mg	4%
Sodium	207.79mg	50%
Potassium	173.8mg	21%
Total Carbs	7.06g	14%
Sugars	2.25g	52%
Dietary Fiber	1.32g	30%
Protein	2.47g	29%
Vitamin C	7.4mg	72%
Iron	0.6mg	18%
Calcium	28.5mg	16%

* 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.

Tastes

salty
savory
bitter
sweet

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