Zucchini and Squash SoupSubmitted by: SELENITYLUNARE
IntroductionVeggies cooked then blended for a delicious light soup Veggies cooked then blended for a delicious light soup
2 cups Zucchini, diced
1 cup Yellow Squash, diced
1/2 cup onions, sliced
1/2 cup green bell peppers, sliced
4 tbsp Salsa
2 cups low sodium Chicken Broth (or 2 low sodium bouillon cubes in 2 cups water)
1 dash Italian Seasoning
1 dash paprika
1 dash lemon pepper
salt and pepper to taste
Adding a few sprays of butter to each cup of soup can add a lot of flavor and 0 calories.
If you prefer a thicker soup, use 1/2 cup less of water.
If you prefer a thinner soup, use 1/2 cup more of water.
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Serving Size: makes 6 1-cup servings