Tomato & Zucchini Soup
- Number of Servings: 7
Ingredients
1 tbsp olive oil1 cup carrots, diced1 cup celery, diced1 cup green beans, diced4 cups zucchini, diced1 onion, diced5 cloves garlic, minced1 tbsp dried thyme2-3 bay leavessalt and red pepper flakes2 28-oz. cans crushed tomatoes4 cups chicken (or veggie) broth2 cups water
Cook vegetables in olive oil over medium heat until onion is translucent and zucchini is tender. Add garlic. Stir and add herbs, salt, and red pepper. Stir and add tomatoes, garlic and broth. Bring to a boil and then reduce heat. Simmer until flavors blend.
Use an immersion blender to smooth soup to desired consistency. Add water and simmer again until flavor concentrates.
Serving Size: Makes 7 1 1/2 cup servings
Number of Servings: 7
Recipe submitted by SparkPeople user KATIEKEE76.
Use an immersion blender to smooth soup to desired consistency. Add water and simmer again until flavor concentrates.
Serving Size: Makes 7 1 1/2 cup servings
Number of Servings: 7
Recipe submitted by SparkPeople user KATIEKEE76.
Nutritional Info Amount Per Serving
- Calories: 134.0
- Total Fat: 3.0 g
- Cholesterol: 2.9 mg
- Sodium: 865.3 mg
- Total Carbs: 26.2 g
- Dietary Fiber: 7.4 g
- Protein: 5.7 g
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