Directions:
- N a 1 1/2 quart nonstick saucepan combine onion and garlic and cook, stirring occasionally, until onion is translucent. Add remaining ingredients except water and stir to combine. Cover and cook over low heat, stirring occasionally, for 10 minutes. Add water and bring to a boil. Cover and cook over medium heat until vegetables are soft, about 20 minutes. Add water and bring to a boil. Cover and cook over medium heat until vegetables are soft, about 20 minutes. Using a slotted spoon, remove about 1/2 cup vegetables from saucepan and set aside. In two batches, puree remaining soup in blender container. Return pureed mixture to saucepan, add reserved vegetables, and heat.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 56.8 Kcal (238 kJ) | ||
| Calories from fat | 0.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.03g | 0% | |
|---|---|---|---|
| Sodium | 324.74mg | 14% | |
| Potassium | 793.07mg | 17% | |
| Total Carbs | 10.95g | 4% | |
| Sugars | 3.77g | 15% | |
| Dietary Fiber | 3.08g | 12% | |
| Protein | 4.64g | 9% | |
| Vitamin C | 51.2mg | 85% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 1.3mg | 7% | |
| Calcium | 72.8mg | 7% | |
| Amount Per 100 g | |||
| Calories | 12.47 Kcal (52 kJ) | ||
| Calories from fat | 0.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.01g | 0% | |
|---|---|---|---|
| Sodium | 71.3mg | 14% | |
| Potassium | 174.13mg | 17% | |
| Total Carbs | 2.4g | 4% | |
| Sugars | 0.83g | 15% | |
| Dietary Fiber | 0.68g | 12% | |
| Protein | 1.02g | 9% | |
| Vitamin C | 11.2mg | 85% | |
| Vitamin A | 0.1mg | 11% | |
| Iron | 0.3mg | 7% | |
| Calcium | 16mg | 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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