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
Summer Soup
Submitted by: CANDYPEACHIntroduction
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
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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.
Number of Servings: 6
Recipe submitted by SparkPeople user CANDYPEACH.
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