Zuni Vegetable Soup Native American
Recipe: #44277
March 07, 2025
Categories: Onions, Peppers, Squash, Native American Vegan, Vegan Dinner, more
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Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (315.5 g)
- Calories 178.4
- Total Fat - 6.7 g
- Saturated Fat - 0.9 g
- Cholesterol - 1.6 mg
- Sodium - 750.5 mg
- Total Carbohydrate - 28.6 g
- Dietary Fiber - 6.4 g
- Sugars - 9 g
- Protein - 5.4 g
- Calcium - 63.4 mg
- Iron - 2.1 mg
- Vitamin C - 65.7 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
In a 4-quart Dutch oven over medium, cook and stir onion and garlic in oil, season lightly, heat until onion is tender.
Step 2
Stir in bell pepper, poblano and jalapeno chiles and cook 15 minutes.
Step 3
Stir in Hubbard and acorn squash, broth, pepper, and coriander.
Step 4
Heat to boiling; reduce heat. Cover and simmer until squash is tender, about 15 minutes.
Step 5
Stir in remaining ingredients.
Step 6
Cook uncovered, stirring occasionally, until zucchini is tender, about 10 minutes.
Tips
No special items needed.
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