4 Serves
134 Mins
Roughly chop the mixed vegetables into uniform cubes using a chef's knife on a cutting board.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
MexicanVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
70 µg / 400 µgCalcium
60 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
58 mg / 420 mgPhosphorus
142 mg / 1,250 mgPotassium
509 mg / 4,700 mgSodium
113 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
11 g / 28 gSugar
0 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
23 gAlcohol
0 g
Place the cubed vegetables into a food processor and pulse until the mixture reaches a chunky, well-blended consistency.
Transfer the soup into a bowl, cover, and chill in the refrigerator for at least 2 hours to allow the flavors to meld.
52
g32
g41
g
Spanish