Directions:
- Put snap beans, garlic, zucchini, tomatillos, jalapeno, diced tomatoes, green chili pepper, onion, green pepper, cumin, oregano and vegetable broth into a large soup pot.
- Puree roasted peppers with chipotle in adobo sauce in a blender or food processor, and add to soup; stir to combine.
- Cover and bring to a boil over high heat. Reduce heat to low, and simmer, partly covered, for about 10 minutes.
- Stir in salt, lime juice and cilantro. Serve.
- Serving Size: about 1 cup.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 106.18 Kcal (445 kJ) | ||
| Calories from fat | 23.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.66g | 4% | |
|---|---|---|---|
| Cholesterol | 1.48mg | 0% | |
| Sodium | 800.23mg | 33% | |
| Potassium | 394.74mg | 8% | |
| Total Carbs | 18.74g | 6% | |
| Sugars | 5.31g | 21% | |
| Dietary Fiber | 2.91g | 12% | |
| Protein | 3.53g | 7% | |
| Vitamin C | 41.1mg | 69% | |
| Iron | 6.7mg | 37% | |
| Calcium | 34.7mg | 3% | |
| Amount Per 100 g | |||
| Calories | 47.74 Kcal (200 kJ) | ||
| Calories from fat | 10.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.19g | 4% | |
|---|---|---|---|
| Cholesterol | 0.66mg | 0% | |
| Sodium | 359.78mg | 33% | |
| Potassium | 177.47mg | 8% | |
| Total Carbs | 8.42g | 6% | |
| Sugars | 2.39g | 21% | |
| Dietary Fiber | 1.31g | 12% | |
| Protein | 1.59g | 7% | |
| Vitamin C | 18.5mg | 69% | |
| Iron | 3mg | 37% | |
| Calcium | 15.6mg | 3% | |
* 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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