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Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 132.3
  • Total Fat: 0.6 g
  • Cholesterol: 18.3 mg
  • Sodium: 711.9 mg
  • Total Carbs: 21.1 g
  • Dietary Fiber: 5.1 g
  • Protein: 11.4 g

View full nutritional breakdown of Squash Base soup calories by ingredient
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Squash Base soup

Submitted by: FAT_BEGONE


Number of Servings: 18

Ingredients

    Rotel Extra Hot, 2 cans
    Chicken broth - 4 cups
    Great Value No Salt Added Tomato Sauce - 3/4 cup
    Water, tap, 2 cup
    Knorr Beef Rib Bouillon, 1.5 tsp
    Spaghetti Squash, 738 grams (one large)
    AcornSquash, 438 grams (one squash)
    Onions, raw, 136 grams (1/2 a large)
    Green Peppers (bell peppers), 193 grams (one large)
    *Peppers, sweet, red, fresh, (1/2 a medium)
    Yellow Peppers (bell peppers), 48 grams (1/2 a small)
    Red Potato, 660 grams (5 medium)
    Lentils, 1 cup
    2 tsp Sea Sat
    Beans, navy, 1 cup
    other seasonings to taste
    10 cloves garlic
    6 chicken breasts - cooked and diced

Directions

Steam spaghetti and Acorn Sqaush. When done, remove seeds and skin, reserving pulp.

In a large food processor combine squash, onion and peppers. Pulse until pureed.

Place pureed vegetables in large crockpot. Add Chicken broth, bouillon, salt, water, Rotel and tomato sauce. Add additional seasonings if desired.

Add beans and lentils.

Dice potatoes and add to crockpot.

Chop or press garlic and add to crockpot.

Add chicken to crockpot.

Cook on high setting until done, appr. 2-3 hours.

makes 18 one cup servings.



Number of Servings: 18

Recipe submitted by SparkPeople user FAT_BEGONE.






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