Directions:
- DIRECTIONSCoat 12-quart stockpot (or 2 large saucepans) with nonstick cooking spray. Over medium-high heat, add carrots, onions, celery, and garlic; cook 8 minutes or until vegetables soften, stirring occasionally.
- Add tomatoes with their liquid, breaking up tomatoes with side of spoon. Add cabbage, green beans, broth, water, salt, and pepper; heat to boiling over high heat, stirring occasionally.
- Reduce heat to low; cover and simmer 10 minutes, stirring occasionally. Increase heat to high; stir in zucchini and spinach and heat to boiling. Reduce heat to low; cover and simmer 10 minutes or until all vegetables are tender.
- Nutritional information is based on 1 cup of soup
- Calories 45
- Total Fat 1g
- Saturated Fat -
- Cholesterol -
- Sodium 410mg
- Total Carbohydrate 9g
- Dietary Fiber 4g
- Sugars -
- Protein 2g
- Calcium -
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 52.23 Kcal (219 kJ) | ||
| Calories from fat | 0.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 132.64mg | 6% | |
| Potassium | 498mg | 11% | |
| Total Carbs | 10.86g | 4% | |
| Sugars | 4.23g | 17% | |
| Dietary Fiber | 3.25g | 13% | |
| Protein | 3.05g | 6% | |
| Vitamin C | 31.1mg | 52% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 0.8mg | 4% | |
| Calcium | 53.7mg | 5% | |
| Amount Per 100 g | |||
| Calories | 22.49 Kcal (94 kJ) | ||
| Calories from fat | 0.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 57.12mg | 6% | |
| Potassium | 214.44mg | 11% | |
| Total Carbs | 4.68g | 4% | |
| Sugars | 1.82g | 17% | |
| Dietary Fiber | 1.4g | 13% | |
| Protein | 1.31g | 6% | |
| Vitamin C | 13.4mg | 52% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 0.3mg | 4% | |
| Calcium | 23.1mg | 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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