Fire Roasted Tomato Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 tbsp Canola Oil 2 Zucchini, chopped1 large carrot, chopped1 large Onion, chopped1 cup Corn, Frozen 1 14.5 oz. can Fire Roasted Diced Tomato2 8 oz. cans Tomato Sauce 2 1/2 cups Chicken Stock 1 1/2 tsp. Smoked Paprika1/4 tsp. Red Pepper
1. Heat oil in stock pot over medium-high heat
2. Add zucchini, carrots, and onions
3. Cook for 10 minutes, stirring often
4. Add paprika and red pepper
5. Cook for 1 minute, stirring constantly
6. Add corn, tomatoes, tomato sauce, and chicken stock
7. Bring to a boil
8. Reduce heat to medium-low
9. Cover and cook for 20 minutes
Serving Size: Makes 8 one cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user DEANMCCARTY.
2. Add zucchini, carrots, and onions
3. Cook for 10 minutes, stirring often
4. Add paprika and red pepper
5. Cook for 1 minute, stirring constantly
6. Add corn, tomatoes, tomato sauce, and chicken stock
7. Bring to a boil
8. Reduce heat to medium-low
9. Cover and cook for 20 minutes
Serving Size: Makes 8 one cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user DEANMCCARTY.
Nutritional Info Amount Per Serving
- Calories: 116.5
- Total Fat: 3.9 g
- Cholesterol: 0.0 mg
- Sodium: 748.9 mg
- Total Carbs: 18.3 g
- Dietary Fiber: 4.3 g
- Protein: 4.0 g
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