Directions:
- In a Dutch oven, saute the onion, carrot, pepper, mushrooms and zucchini in oil until tender. Add garlic; cook 1 minute longer.
- Add the tomatoes, beans, tomato sauce, green chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 35 minutes, stirring occasionally.
- Stir in vinegar. Serve in soup bowls; garnish each with cilantro and sour cream if desired. Yield: 8 servings (2 quarts).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 61.95 Kcal (259 kJ) | ||
| Calories from fat | 22.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.46g | 4% | |
|---|---|---|---|
| Sodium | 74.64mg | 3% | |
| Potassium | 321.24mg | 7% | |
| Total Carbs | 8.88g | 3% | |
| Sugars | 2.67g | 11% | |
| Dietary Fiber | 3.42g | 14% | |
| Protein | 2.69g | 5% | |
| Vitamin C | 24.7mg | 41% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1.7mg | 9% | |
| Calcium | 39.3mg | 4% | |
| Amount Per 100 g | |||
| Calories | 63.92 Kcal (268 kJ) | ||
| Calories from fat | 22.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.54g | 4% | |
|---|---|---|---|
| Sodium | 77.01mg | 3% | |
| Potassium | 331.47mg | 7% | |
| Total Carbs | 9.16g | 3% | |
| Sugars | 2.76g | 11% | |
| Dietary Fiber | 3.52g | 14% | |
| Protein | 2.77g | 5% | |
| Vitamin C | 25.4mg | 41% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1.7mg | 9% | |
| Calcium | 40.5mg | 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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