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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 67.8
  • Total Fat: 2.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 22.1 mg
  • Total Carbs: 10.9 g
  • Dietary Fiber: 3.5 g
  • Protein: 2.0 g

View full nutritional breakdown of Summer Soup calories by ingredient
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Summer Soup

Submitted by: CRICKETRO


Number of Servings: 6

Ingredients


    * Zucchini, baby, 1 large
    * Carrots, raw, 2 medium
    * Green Beans (snap),
    * Green Peppers (bell peppers), 1 cup, strips
    * Onions, raw, 1 medium (2-1/2" dia) (
    * Red Ripe Tomatoes, 2 medium whole
    * Sunflower Oil, 1 tbsp

Directions

Clean and wash all veggies. Cut the onion, carrots and peppers. Cook them for several minutes in 1 TBSP of oil. Add abt 1/2 of the pot of water (1 liter). Meantime, cut the zucchini and prepare the green beans. Add them to the soup and boil for about 40 min. Clean and cut the tomatoes in small cubes. Add them to the soup and boil for couple more minutes. Serve wt fresh parsley. Serves 6.

Number of Servings: 6

Recipe submitted by SparkPeople user CRICKETRO.





TAGS:  Vegetarian Meals |

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