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20Ingredients
45Minutes
240Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. olive oil
- 5 garlic cloves (minced)
- 1 yellow onion (medium, chopped)
- 5 white mushrooms (washed, sliced)
- 2 cups cauliflower florets
- 2 carrots (peeled and chopped)
- 2 celery stalks (chopped)
- 15 cups zucchini (chopped)
- 3 cups cabbage (chopped)
- 15 oz. red kidney beans (drained and rinsed)
- 15 oz. diced tomatoes
- 4 cups vegetable stock (low sodium)
- 1 bay leaf
- 1 tsp. Italian seasoning
- 1/2 tsp. ground paprika
- 1/2 tsp. black pepper
- 1/2 tsp. salt
- 1 Tbsp. lemon juice (or apple cider vinegar)
- 1/4 tsp. cayenne pepper
- 1/2 tsp. turmeric
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NutritionView More
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240Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories240Calories from Fat45 |
| % DAILY VALUE |
| Total Fat4.5g7% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol |
| Sodium1340mg56% |
| Potassium2230mg64% |
| Protein14g |
| Calories from Fat45 |
| % DAILY VALUE |
| Total Carbohydrate40g13% |
| Dietary Fiber10g40% |
| Sugars24g |
| Vitamin A160% |
| Vitamin C330% |
| Calcium20% |
| Iron15% |
* 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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Reviews(1)
tangerine 3 years ago
Excellent if adjusted by half chicken broth and half beef broth. Also, pressure cook time to 6 or 7 minutes with quick release, otherwise the veggies are too soft. Very flexible recipe for any veggies on hand.