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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 63.8
  • Total Fat: 1.4 g
  • Cholesterol: 4.1 mg
  • Sodium: 913.7 mg
  • Total Carbs: 12.3 g
  • Dietary Fiber: 3.4 g
  • Protein: 2.5 g

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

Submitted by: CANDYPEACH

Introduction

A beautiful blend of veggies, for a light and hearty soup! A beautiful blend of veggies, for a light and hearty soup!
Number of Servings: 6

Ingredients

    Carrots, Onions, Celery, Zucchini, Chicken Stock, Pepper, Olive Oil, Canned Diced Tomatoes, Salt and Garlic.

Directions

Dice Carrots, Onions and Celery in small cubes to create a Mirepiox. Place to the side in a container. Chop small triangles/cubes of zucchini, carrots, onions, and celery and place to the side. Using either a dutch over or large pot; place the Mirepiox and a touch of olive oil in the pot and simmer on Med-High heat and add one clove of crushed garlic.. Do not brown the vegetables, just cook until the onions have become translucent. Add two large boxes of chicken stock/4 cans into pot. Stir. Add in the cubed veggies. Bring to a boil, cover and let simmer for about 20 minutes. Add a can of Diced Tomatoes and Salt and Pepper to taste. Let simmer for another 10-15 minutes, and it's done!

Number of Servings: 6

Recipe submitted by SparkPeople user CANDYPEACH.






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