Directions:
- Put the peppers in a large saucepan, with the onion and garlic.
- Add the tomatoes, water and bouillon cube.
- Bring to a boil, stirring well.
- Reduce the heat to a simmer and cook for 20 minutes.
- Drain, reserving the liquid and vegetables separately.
- Blend the vegetables in a food processor until smooth.
- Return the vegetable puree to a clean saucepan with the reserved cooking liquid.
- Add the basil and hot sauce and heat through until hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 54.59 Kcal (229 kJ) | ||
| Calories from fat | 0.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.03g | 0% | |
|---|---|---|---|
| Sodium | 43.36mg | 2% | |
| Potassium | 443.86mg | 9% | |
| Total Carbs | 11.46g | 4% | |
| Sugars | 7.08g | 28% | |
| Dietary Fiber | 3.09g | 12% | |
| Protein | 2.15g | 4% | |
| Vitamin C | 112.6mg | 188% | |
| Iron | 0.1mg | 0% | |
| Calcium | 41.4mg | 4% | |
| Amount Per 100 g | |||
| Calories | 15.45 Kcal (65 kJ) | ||
| Calories from fat | 0.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.01g | 0% | |
|---|---|---|---|
| Sodium | 12.28mg | 2% | |
| Potassium | 125.66mg | 9% | |
| Total Carbs | 3.25g | 4% | |
| Sugars | 2g | 28% | |
| Dietary Fiber | 0.87g | 12% | |
| Protein | 0.61g | 4% | |
| Vitamin C | 31.9mg | 188% | |
| Calcium | 11.7mg | 4% | |
* 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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