Directions:
- In a large saucepan or Dutch oven, saute the carrots, zucchini, onion and red pepper in oil until crisp-tender. Add the broth, beans, tomatoes, corn, cumin and cayenne; bring to a boil.
- Reduce heat; simmer, uncovered, for 30-35 minutes or until vegetables are tender, stirring occasionally. Stir in cilantro. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 115.13 Kcal (482 kJ) | ||
| Calories from fat | 34.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.86g | 6% | |
|---|---|---|---|
| Cholesterol | 2.01mg | 1% | |
| Sodium | 194.35mg | 8% | |
| Potassium | 426.66mg | 9% | |
| Total Carbs | 16.95g | 6% | |
| Sugars | 4.23g | 17% | |
| Dietary Fiber | 3.82g | 15% | |
| Protein | 4.22g | 8% | |
| Vitamin C | 33.5mg | 56% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 2mg | 11% | |
| Calcium | 46.8mg | 5% | |
| Amount Per 100 g | |||
| Calories | 69.88 Kcal (293 kJ) | ||
| Calories from fat | 21.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.34g | 6% | |
|---|---|---|---|
| Cholesterol | 1.22mg | 1% | |
| Sodium | 117.96mg | 8% | |
| Potassium | 258.96mg | 9% | |
| Total Carbs | 10.29g | 6% | |
| Sugars | 2.57g | 17% | |
| Dietary Fiber | 2.32g | 15% | |
| Protein | 2.56g | 8% | |
| Vitamin C | 20.3mg | 56% | |
| Vitamin A | 0.1mg | 7% | |
| Iron | 1.2mg | 11% | |
| Calcium | 28.4mg | 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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