Directions:
- In a Dutch oven, saute the zucchini, green pepper, onion, carrots, celery and garlic in oil until tender. Stir in tomatoes, picante sauce, bouillon and cumin; bring to a boil.
- Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally. Add beans and olives; heat through. Yield: 9 servings (2-1/4 quarts).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 94.52 Kcal (396 kJ) | ||
| Calories from fat | 62.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.99g | 11% | |
|---|---|---|---|
| Cholesterol | 0.54mg | 0% | |
| Sodium | 73.47mg | 3% | |
| Potassium | 170.27mg | 4% | |
| Total Carbs | 7.01g | 2% | |
| Sugars | 2.25g | 9% | |
| Dietary Fiber | 2.04g | 8% | |
| Protein | 1.57g | 3% | |
| Vitamin C | 14.7mg | 25% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 1mg | 5% | |
| Calcium | 25mg | 2% | |
| Amount Per 100 g | |||
| Calories | 125.03 Kcal (523 kJ) | ||
| Calories from fat | 83.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.25g | 11% | |
|---|---|---|---|
| Cholesterol | 0.71mg | 0% | |
| Sodium | 97.19mg | 3% | |
| Potassium | 225.24mg | 4% | |
| Total Carbs | 9.27g | 2% | |
| Sugars | 2.98g | 9% | |
| Dietary Fiber | 2.7g | 8% | |
| Protein | 2.08g | 3% | |
| Vitamin C | 19.5mg | 25% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 1.3mg | 5% | |
| Calcium | 33.1mg | 2% | |
* 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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