Directions:
- Heat a medium soup pot over medium-high heat.
- Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan and the jalapenos, bell pepper, onions, celery and garlic. Season with salt and pepper then saute veggies 5 minutes.
- Add tomatoes, crushed tomatoes and stock and bring soup to a bubble.
- Reduce heat to a simmer and stir in cilantro.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 266.99 Kcal (1118 kJ) | ||
| Calories from fat | 105.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.71g | 18% | |
|---|---|---|---|
| Cholesterol | 3.6mg | 1% | |
| Sodium | 1875.73mg | 78% | |
| Potassium | 1513.36mg | 32% | |
| Total Carbs | 39.7g | 13% | |
| Sugars | 27.53g | 110% | |
| Dietary Fiber | 4.68g | 19% | |
| Protein | 7.48g | 15% | |
| Vitamin C | 82.7mg | 138% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 15.8mg | 88% | |
| Calcium | 62.6mg | 6% | |
| Amount Per 100 g | |||
| Calories | 50.02 Kcal (209 kJ) | ||
| Calories from fat | 19.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.19g | 18% | |
|---|---|---|---|
| Cholesterol | 0.67mg | 1% | |
| Sodium | 351.42mg | 78% | |
| Potassium | 283.53mg | 32% | |
| Total Carbs | 7.44g | 13% | |
| Sugars | 5.16g | 110% | |
| Dietary Fiber | 0.88g | 19% | |
| Protein | 1.4g | 15% | |
| Vitamin C | 15.5mg | 138% | |
| Vitamin A | 0.1mg | 25% | |
| Iron | 3mg | 88% | |
| Calcium | 11.7mg | 6% | |
* 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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