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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 119.9
  • Total Fat: 2.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 501.4 mg
  • Total Carbs: 22.7 g
  • Dietary Fiber: 6.7 g
  • Protein: 6.6 g

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

Submitted by: 55BUTTERBALL

Introduction

Zippy soup served over whole wheat pasta or whole grain rice for a wonderful side to lunch or dinner. 1 cup is the serving size. I pack 1/2 cup pasta to 1 to 1 1/2 of this soup in containers for quick prepared sides for the week. Enjoy : ) Zippy soup served over whole wheat pasta or whole grain rice for a wonderful side to lunch or dinner. 1 cup is the serving size. I pack 1/2 cup pasta to 1 to 1 1/2 of this soup in containers for quick prepared sides for the week. Enjoy : )
Number of Servings: 16

Ingredients

    1 can corn
    1 can black beans
    1 can chick peas
    1 can Great northern beans
    1 can chopped tomato
    1 small jar salsa
    1 medium onion
    6 salks of celery
    1 zucchini
    1 yellow squash
    Fat Free chicken stock
    1 can sliced mushrooms

Directions

1 onion Chopped
chop bag of carrots
chop 6 celery stalks inclued the green leaves
chop zucchini and summer squash
Cook all in 1 container of chicken stock-fat free and water
add drained beans , mushrooms and corn, add water to just cover and heat through
Add chopped tomato and salsa, heat through

Number of Servings: 16

Recipe submitted by SparkPeople user 55BUTTERBALL.






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