12 oz. zucchini, chopped8 oz. bell pepper, chopped
4 small jalapenos, chopped
2 cipollini onions, chopped (or one small vidalia)
2 Tbsp. minced garlic
3/4 tsp. homemade taco seasoning or cumin
2 cups chicken bone broth
1 Tbsp. EEVO
Salt, sugar, & lemon to taste
- Combine measured ingredients in blender, and puree completely.
- Add salt, sugar, & lemon to taste.
- Pour mixture in saucepan and bring to a boil.
- Reduce to a simmer, and reduce until desired consistency.
Makes 4.5 cups. 1/2 cup is a serving.
| Nutrition Facts | |
|---|---|
| Servings 9.0 | |
| Amount Per Serving | |
| calories 53 | |
| % Daily Value * | |
| Total Fat 2 g | 3 % |
| Saturated Fat 0 g | 1 % |
| Monounsaturated Fat 1 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 0 mg | 0 % |
| Sodium 407 mg | 17 % |
| Potassium 148 mg | 4 % |
| Total Carbohydrate 4 g | 1 % |
| Dietary Fiber 1 g | 4 % |
| Sugars 2 g | |
| Protein 3 g | 7 % |
| Vitamin A | 10 % |
| Vitamin C | 29 % |
| Calcium | 9 % |
| Iron | 1 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
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