This spicy vegetable soup is full of flavor, and easy to prepare.
1. Heat 1 T broth in a medium soup pot. Saute onion, garlic, and green peppers in broth over medium heat for about 5 minutes, stirring often.
2. Add red chili powder and mix in well. Add broth and tomatoes. Cook for another 5 minutes and add beans, corn, green chili, oregano, and cumin.
3. Bring to a boil on high heat. Once it begins to boil, reduce heat to medium-low and simmer uncovered for 10 minutes longer.
4. Add zucchini and collard greens and cook for 5 more minutes. Add chopped cilantro, pumpkin seeds, salt, and pepper.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (373g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 125 | ||
Calories from Fat: 33 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.7g | 5 % | |
Saturated Fat 0.7g | 3 % | |
Monounsaturated Fat 1g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 1678mg | 58 % | |
Potassium 804.1mg | 21 % | |
Total Carbohydrate 19.5g | 6 % | |
Dietary Fiber 4.1g | 17 % | |
Sugars, other 15.3g | ||
Protein 6.9g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 125
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