Directions:
- Place the potatoes, carrot, and onion in a large saucepan, and add enough water to bring the water level to about 2 inches. Bring to a boil. Cover, reduce heat, and simmer for 5 minutes. Mix in eggplant, broccoli, green beans, and zucchini; simmer for 2 minutes. Mix in tempeh, vegetable broth, crushed tomatoes, and garbanzo beans. Season with rosemary and garlic. Cook for 8 to 10 minutes, or until veggies are tender.
- Ladle into bowls, and top with cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 361.23 Kcal (1512 kJ) | ||
| Calories from fat | 164.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.24g | 28% | |
|---|---|---|---|
| Cholesterol | 63.53mg | 21% | |
| Sodium | 753.61mg | 31% | |
| Potassium | 741.03mg | 16% | |
| Total Carbs | 30.85g | 10% | |
| Sugars | 10.22g | 41% | |
| Dietary Fiber | 7.77g | 31% | |
| Protein | 14.63g | 29% | |
| Vitamin C | 29.7mg | 50% | |
| Vitamin A | 0.8mg | 27% | |
| Iron | 1.6mg | 9% | |
| Calcium | 500mg | 50% | |
| Amount Per 100 g | |||
| Calories | 101.92 Kcal (427 kJ) | ||
| Calories from fat | 46.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.15g | 28% | |
|---|---|---|---|
| Cholesterol | 17.92mg | 21% | |
| Sodium | 212.62mg | 31% | |
| Potassium | 209.07mg | 16% | |
| Total Carbs | 8.7g | 10% | |
| Sugars | 2.88g | 41% | |
| Dietary Fiber | 2.19g | 31% | |
| Protein | 4.13g | 29% | |
| Vitamin C | 8.4mg | 50% | |
| Vitamin A | 0.2mg | 27% | |
| Iron | 0.4mg | 9% | |
| Calcium | 141.1mg | 50% | |
* 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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