White Bean and Zucchini "Soup" (vegan)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
1 Cup Chopped Onion1 1/2 Cups Diced Zucchinni and/or Summer Squash1 Cup Corn (Fresh or Frozen are best)1 15.4 oz Can of Crushed Tomatoes with Hot Green Chilis1 14.5 oz Can of White Kidney BeansSeasonings to Taste
Spray your large Skillet or Sautee Pan with Pam and heat at Medium-High temperature. Add Onions and cook until glassy. Add zucchini and/or summer squash and cook until just tender. Add Tomatoes, Beans, and any desired spices. Cook for aprox 5 min for flavors to blend.
The dish can be eaten now, but I like to take 1/2 the recipee and puree it before adding it back to the "soup" for a nice texture variation. If you like a thinner soup, add your go-to (veggie, chicken, etc) stock of choice.
Makes aprox 5 1-cup servings without added stock.
Number of Servings: 5
Recipe submitted by SparkPeople user TAMOLIE.
The dish can be eaten now, but I like to take 1/2 the recipee and puree it before adding it back to the "soup" for a nice texture variation. If you like a thinner soup, add your go-to (veggie, chicken, etc) stock of choice.
Makes aprox 5 1-cup servings without added stock.
Number of Servings: 5
Recipe submitted by SparkPeople user TAMOLIE.
Nutritional Info Amount Per Serving
- Calories: 169.0
- Total Fat: 0.8 g
- Cholesterol: 0.0 mg
- Sodium: 398.3 mg
- Total Carbs: 34.4 g
- Dietary Fiber: 6.6 g
- Protein: 9.0 g
Member Reviews