Photo: Kevin McCutcheon
Estimated Nutrition (whole recipe, rough)
463
Calories
11g
Protein
15g
Fat
78g
Carbs
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Vegetable | 1 tbsp (14g) | 120 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Water | not in our table | 0 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 C water
- 1 cube (1 tsp) low-sodium vegetable bouillon
- 2 C white potatoes, cut into 2-inch strips
- 2 C carrots, sliced
- 4 C summer squash, cut into 1-inch squares
- 1 C summer squash, cut into 4 large chunks
- 1 can (15 oz) sweet corn, rinsed and drained (or 2 ears fresh corn, 1½ C)
- 1 tsp dried thyme
- 2 cloves garlic, minced
- 1 stalk scallion (green onion), chopped
- ½ small hot pepper, chopped
- 1 C coarsely chopped onion
- 1 C diced tomatoes
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
Recipe sourced from
nhlbi