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16Ingredients
50Minutes
90Calories
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Ingredients
US|METRIC
9 SERVINGS
- 4 Tbsp. olive oil
- 1 medium onion (diced)
- 2 medium carrots (small to, diced)
- 2 celery sticks (diced)
- 3 tsp. salt
- 1 tsp. thyme leaves
- 2 bay leaves
- 2 beets (small, canned or fresh)
- 1 cup red bell pepper (diced)
- 5 mushrooms (diced)
- 1/2 zucchini
- 2 cups fresh spinach leaves (or 1/2 cup frozen)
- 5 garlic cloves
- 1 red chili (jalapeno, mild, or use half or less for desired spice level)
- 400 mL tomatoes (cans whole, in juice, organic, if possible)
- 1/2 cup water
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NutritionView More
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90Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories90Calories from Fat50 |
| % DAILY VALUE |
| Total Fat6g9% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol |
| Sodium830mg35% |
| Potassium370mg11% |
| Protein2g |
| Calories from Fat50 |
| % DAILY VALUE |
| Total Carbohydrate8g3% |
| Dietary Fiber3g12% |
| Sugars5g |
| Vitamin A80% |
| Vitamin C50% |
| Calcium4% |
| Iron4% |
* 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)
B 16 days ago
I made this on the stovetop, not an instant pot. Flavor is very good, but the color is dark and kind of sad looking. Next time I will add the spinach after I have cooked and simmered and blended the sauce to preserve the bright color of beets and tomatoes.