Directions:
- 1. Place the oil in a large, heavy pot over medium heat. Add the onions, carrots, and bell pepper and cook about 8 minutes. Add the zucchini and squash; continue to cook until all the vegetables are tender, about 8 minutes more.
- 2. Add remaining ingredients, except the garnishes; combine well. Bring to a boil, reduce heat; simmer gently for 1 hour, stirring occasionally. Serve in bowls with a dollop of sour cream and grated Cheddar, if desired.
- Per serving: 415 calories, 74g carbohydrates, 20g protein, 7g fat, no cholesterol. Nutritional analysis provided by New Wellness, Richmond, Va.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 173.35 Kcal (726 kJ) | ||
| Calories from fat | 56.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.3g | 10% | |
|---|---|---|---|
| Sodium | 952.85mg | 40% | |
| Potassium | 837.86mg | 18% | |
| Total Carbs | 27.7g | 9% | |
| Sugars | 11.54g | 46% | |
| Dietary Fiber | 8.38g | 34% | |
| Protein | 5.8g | 12% | |
| Vitamin C | 32.6mg | 54% | |
| Vitamin A | 0.8mg | 27% | |
| Iron | 12.4mg | 69% | |
| Calcium | 71.6mg | 7% | |
| Amount Per 100 g | |||
| Calories | 126.19 Kcal (528 kJ) | ||
| Calories from fat | 41.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.59g | 10% | |
|---|---|---|---|
| Sodium | 693.66mg | 40% | |
| Potassium | 609.95mg | 18% | |
| Total Carbs | 20.16g | 9% | |
| Sugars | 8.4g | 46% | |
| Dietary Fiber | 6.1g | 34% | |
| Protein | 4.22g | 12% | |
| Vitamin C | 23.7mg | 54% | |
| Vitamin A | 0.6mg | 27% | |
| Iron | 9mg | 69% | |
| Calcium | 52.1mg | 7% | |
* 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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