Directions:
- In a 3-qt. saucepan, saute onion, green pepper, ham and garlic in oil until vegetables are tender. In a skillet, cook sausage until no longer pink; drain and add to ham mixture. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until potatoes and squash are tender. Remove bay leaf before serving. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 684.3 Kcal (2865 kJ) | ||
| Calories from fat | 366.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 40.73g | 63% | |
|---|---|---|---|
| Cholesterol | 90.21mg | 30% | |
| Sodium | 1382.42mg | 58% | |
| Potassium | 711.72mg | 15% | |
| Total Carbs | 56.73g | 19% | |
| Sugars | 17.89g | 72% | |
| Dietary Fiber | 4.94g | 20% | |
| Protein | 25g | 50% | |
| Vitamin C | 36.7mg | 61% | |
| Vitamin A | 0.7mg | 23% | |
| Iron | 9.9mg | 55% | |
| Calcium | 155.3mg | 16% | |
| Amount Per 100 g | |||
| Calories | 129.75 Kcal (543 kJ) | ||
| Calories from fat | 69.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.72g | 63% | |
|---|---|---|---|
| Cholesterol | 17.1mg | 30% | |
| Sodium | 262.11mg | 58% | |
| Potassium | 134.95mg | 15% | |
| Total Carbs | 10.76g | 19% | |
| Sugars | 3.39g | 72% | |
| Dietary Fiber | 0.94g | 20% | |
| Protein | 4.74g | 50% | |
| Vitamin C | 7mg | 61% | |
| Vitamin A | 0.1mg | 23% | |
| Iron | 1.9mg | 55% | |
| Calcium | 29.4mg | 16% | |
* 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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