Directions:
- Put sugar snap beans, garlic, zucchini, chopped tomatoes, green chilli, onion, green pepper, cumin, oregano and vegetable into a large soup pot. Puree roasted peppers with chipotle sauce and jalepeno in a blender or food processor, and add to soup.
- Cover and bring to a boil over high heat.
- Reduce heat to low, and simmer, partly covered, for about 10 minutes.
- Stir in salt, lime juice and coriander.
- Serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1146.07 Kcal (4798 kJ) | ||
| Calories from fat | 2.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.32g | 0% | |
|---|---|---|---|
| Sodium | 45830.7mg | 1910% | |
| Potassium | 630.65mg | 13% | |
| Total Carbs | 231.92g | 77% | |
| Sugars | 16.79g | 67% | |
| Dietary Fiber | 3.79g | 15% | |
| Protein | 3.74g | 7% | |
| Vitamin C | 113.5mg | 189% | |
| Vitamin A | 0.4mg | 13% | |
| Iron | 52.4mg | 291% | |
| Calcium | 114.9mg | 11% | |
| Amount Per 100 g | |||
| Calories | 221.9 Kcal (929 kJ) | ||
| Calories from fat | 0.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.06g | 0% | |
|---|---|---|---|
| Sodium | 8873.7mg | 1910% | |
| Potassium | 122.11mg | 13% | |
| Total Carbs | 44.9g | 77% | |
| Sugars | 3.25g | 67% | |
| Dietary Fiber | 0.73g | 15% | |
| Protein | 0.72g | 7% | |
| Vitamin C | 22mg | 189% | |
| Vitamin A | 0.1mg | 13% | |
| Iron | 10.2mg | 291% | |
| Calcium | 22.3mg | 11% | |
* 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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