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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In large saucepan or dutch oven, cook the onion in the olive oil until the onion is soft, about 5 minutes. | 2. Add the garlic and cook until soft and fragrant, 1 to 2 minutes. | 3. Add the tomatoes, chiles, zucchini, chayote, celery, carrots, corn, marjoram, bay leaf, chicken broth, salt and pepper. | 4. Bring to boil, reduce heat and simmer about 10 minutes, or until the veggies are just tender. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	1		sliced	60.0	14.01	1.65	0.15
olive oil	1 1/2	1/2		179.01	0.0	0.0	20.25
garlic clove	4		sliced	-	-	-	-
tomato puree	1	can		312.36	73.8156	13.562999999999999	1.7262
green chilies	1	can	diced drained	43.7631	9.5862	1.5004	0.5627
zucchini	1		cut	2.31	0.3421	0.2981	0.044000000000000004
chayotes	1		called cut	-	-	-	-
celery rib	2		sliced	-	-	-	-
carrot	2		peeled cut	50.02	11.6876	1.1346	0.2928
corn kernel	1 1/2	1/2		277.065	54.715	7.6563	3.0033
marjoram	2	teaspoons	dried	3.252	0.7267	0.1519	0.0845
bay leaf	1			-	-	-	-
chicken broth	6	cups		468.72	11.34	66.8304	15.7248
salt	1/2	teaspoon		-	-	-	-
black pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.