Spicy, Veggie Max, Super-Good-For-You, Yummy Stoup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 30
Ingredients
24 cups Light, Fat Free, Low-Sodium Chicken Broth1 large baking potato1 large sweet potato3 cups Wild Rice 2 Zucchini2 yellow summer squash2 cans garbanzo beans2 medium onions4 large carrots12oz Tomato Paste1 stick Unsalted Butter56oz Green Chilies (diced)1 Green Pepper1 Red Pepper2 Tbs crushed garlic*Spices (salt, pepper, cayenne pepper and hot sauce)
Dice all vegetables
In two large soup pots add potato, sweet potato, carrots, tomato paste, half of the onion, half of the celery, half of the green chilies and chicken broth, bring to a roiling boil.
In a large frying pan, saute remaining green chilies, celery and onions, garlic, butter, green pepper, and red pepper.
When sauteed vegetables are soft add them to the soup pots.
Add corn, summer squash, zucchini, garbanzo beans, and rice to the soup pots. Add spices and hot sauce to taste and leave on medium heat for at least on hour.
Serving Size: Makes 30, 1 cup servings
In two large soup pots add potato, sweet potato, carrots, tomato paste, half of the onion, half of the celery, half of the green chilies and chicken broth, bring to a roiling boil.
In a large frying pan, saute remaining green chilies, celery and onions, garlic, butter, green pepper, and red pepper.
When sauteed vegetables are soft add them to the soup pots.
Add corn, summer squash, zucchini, garbanzo beans, and rice to the soup pots. Add spices and hot sauce to taste and leave on medium heat for at least on hour.
Serving Size: Makes 30, 1 cup servings
Nutritional Info Amount Per Serving
- Calories: 160.5
- Total Fat: 3.8 g
- Cholesterol: 8.3 mg
- Sodium: 812.8 mg
- Total Carbs: 27.4 g
- Dietary Fiber: 3.6 g
- Protein: 4.8 g
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