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Ingredients
US|METRIC
4 SERVINGS
- 1/3 cup olive oil
- 1 1/2 cups diced onions
- 4 garlic cloves (chopped)
- 6 oz. portobello mushrooms (cut in large dice, or any smaller mushroom of your choice, quartered or sliced)
- 2 cups diced celery
- 2 cups carrots (diced)
- 0.75 oz. stock (Veggie-, Gold® or Essence de Champignon Gold® dissolved in 2 cups hot water)
- 28 oz. whole peeled tomatoes
- 28 oz. crushed tomatoes
- 15 oz. garbanzo beans (drained and rinsed)
- 15 oz. whole kernel corn (or 1 3/4 cups frozen corn, thawed)
- 1 sprig rosemary
- salt and ground black pepper
- 1/4 cup fresh basil leaves (roughly chopped)
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NutritionView More
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550Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories550Calories from Fat180 |
| % DAILY VALUE |
| Total Fat20g31% |
| Saturated Fat2.5g13% |
| Trans Fat |
| Cholesterol0mg0% |
| Sodium960mg40% |
| Potassium2120mg61% |
| Protein18g |
| Calories from Fat180 |
| % DAILY VALUE |
| Total Carbohydrate84g28% |
| Dietary Fiber19g76% |
| Sugars11g |
| Vitamin A250% |
| Vitamin C100% |
| Calcium25% |
| Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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