Vegan Slow Cooker Mexican Soup Recipe
Recipe By Honest Cooking
4.1
30 Rating -
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ingredients serve
serve1
Add to Shopping ListIngredients for Vegan Slow Cooker Mexican Soup Recipe
- 3 cup Water or vegetable broth
- 1.50 Rainbow carrots peeled and sliced
- 4 ounce Baby bella crimini mushrooms, roughly chopped
- 3/4 cup Diced butternut squash
- 1/2 Small Onion Chopped
- 1 Garlic cloves thinly sliced
- 1-7.25 ounce Cans fire roasted diced tomatoes
- 1 teaspoon Sea salt or to taste
- 3/4 teaspoon Cumin
- 1/2 teaspoon Ground coriander
- 1/4 teaspoon Turmeric
- 0.13 teaspoon Tochipotle pepper optional
- As required Optional Toppings
- As required Lime
- As required Cilantro
- As required Avocado
- As required Black Beans
Nutrition
value
value
1156
calories per serving
21 g Fat106 g Protein119 g Carbs14 g FiberOther
Current Totals
- Fat21g
- Protein106g
- Carbs119g
- Fiber14g
MacroNutrients
- Carbs119g
- Protein106g
- Fiber14g
Fats
- Fat21g
Vitamins & Minerals
- Calcium188mg
- Iron5mg
- Vitamin A4877mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B324mg
- Vitamin B61mg
- Vitamin B9135mcg
- Vitamin B120mcg
- Vitamin C61mg
- Vitamin E1mg
- Copper< 1mcg
- Magnesium328mg
- Manganese3mg
- Phosphorus767mg
- Selenium90mcg
- Zinc6mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Honest Cooking