Zucchini Veggie Soup

Name: Zucchini Veggie Soup Recipe
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 4
Ingredients: 2 medium Zucchini baby; 2 cup Tomatoes red ripe canned with green chilies; 3 tsp (C) Garlic minced 1 tsp (by MDHARVILLE); 1 cup chopped Onions raw; 1.5 stalk large (11-12 long) Celery raw; 1 cup chopped Carrots raw; 2 leek Leeks; 0.5 cup Tomato Paste; 2 tbsp Extra Virgin Olive Oil; 3 serving black beans mrs grimes no salt added (1/2 c); 4 serving Broth chicken: College Inn Light & Fat Free 50% less Sodium Chicken Broth 1 cup/serv

Minutes to Prepare: 15
Minutes to Cook: 60

Number of Servings: 4

Ingredients

2 medium Zucchini, baby 2 cup Tomatoes, red, ripe, canned, with green chilies 3 tsp (C) Garlic, minced, 1 tsp (by MDHARVILLE) 1 cup, chopped Onions, raw 1.5 stalk, large (11"-12" long) Celery, raw 1 cup, chopped Carrots, raw 2 leek Leeks 0.5 cup Tomato Paste 2 tbsp Extra Virgin Olive Oil 3 serving black beans mrs grimes no salt added (1/2 c) 4 serving Broth, chicken: College Inn, Light & Fat Free, 50% less Sodium, Chicken Broth, 1 cup/serv

Directions

Saute onion and garlic in EVOO 2-3 min. Add carrots, leeks and celery, saute another 2-3 min. Add tomatoes and tomato paste. Rinse beans and add to pot. Add 4-6 cups chicken broth. Simmer 1 hour.

Serving Size: 4 - 1.5 cup services

Number of Servings: 4

Recipe submitted by SparkPeople user SLCULVER2.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 252.9
Total Fat: 8.3 g
Cholesterol: 0.0 mg
Sodium: 1,252.6 mg
Total Carbs: 38.6 g
Dietary Fiber: 9.6 g
Protein: 10.3 g

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