Nutrition Facts
Serving Size | 1/6 recipe |
Calories | 150 |
Calories from Fat | 10 |
Total Fat | 2 g |
Saturated Fat | 1 g |
Cholesterol | 0 mg |
Sodium | 390 mg |
Total Carbohydrate | 31 g |
Dietary Fiber | 7 g |
Sugars | 8 g |
Proteins | 7 g |
Vitamin A | 250% DV |
Vitamin C | 120% DV |
Calcium | 6% DV |
Iron | 10% DV |
Percent Daily Values (DV) are based on a 2,000 calorie diet.
Servings and Times
Servings | 6 |
Preparation Time | 45 minutes |
Cups of Fruits and Vegetables Per Person: 3.0
Ingredients and Preparation
Ingredients | Measures |
---|---|
Onions, cut into ½ inch wedges | 1 cup |
Sweet potato | 1 |
Carrots | 2 |
Banana or Hubbard squash | 1 pound |
Parsnips | 1 cup |
Garlic cloves | 2 |
Red bell pepper | 1 |
Low sodium, low-fat vegetable broth | 2 cups |
Puréed tomato | 1 cup |
Lime juice | 2 tablespoons |
Cayenne | ¼ teaspoon |
Frozen peas | 1 (10 ounce) package |
Salt | ¼ teaspoon |
Black pepper | 1/8 teaspoon |
Cilantro sprigs, rinsed, or thinly sliced green onions | 1 bunch |