Zucchini Yellow Squash Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
4 cup Squash - Yellow and Zucchini 1 cup, chopped Onions, raw 1 serving Red Bell Pepper (one medium pepper) .20 cup, chopped Carrots, raw 2 tbsp Extra Light Olive Oil 2 cup Spinach, fresh 1 cup Cannellini Beans White Kidney Beans Bushs 1 serving Tomato products, Hunts Diced Tomatoes w/ Basil, Garlic, and Oregano 2 plum tomato Red Ripe Tomatoes 2 teaspoon Soup, bouillon cubes and granules, low sodium, dry 4 cup Vegetable Broth 1 tsp Thyme, ground 1 tsp Paprika 1 tsp Savory, ground 3 tsp Vegeta Food Seasoning 3g=1tsp (by BLUSHUN) 1 tbsp Parsley
Saute onion in olive oil until translucent then add diced red pepper and cook about 3 minutes more.
Add chopped zucchini and yellow squash, carrots, spinach and seasonings and saute about 3 to 5 minutes longer.
Add canned beans, tomatoes, chopped tomatoes and broth and any remaining seasoning including salt to taste, stir and bring to a boil.
Reduce heat, cover and simmer about 10 to 12 minutes until zucchini is cooked but not falling apart.
Serving Size: Makes about 8 1.5 Cup Servings
Number of Servings: 8
Recipe submitted by SparkPeople user CTEMPORADO2.
Add chopped zucchini and yellow squash, carrots, spinach and seasonings and saute about 3 to 5 minutes longer.
Add canned beans, tomatoes, chopped tomatoes and broth and any remaining seasoning including salt to taste, stir and bring to a boil.
Reduce heat, cover and simmer about 10 to 12 minutes until zucchini is cooked but not falling apart.
Serving Size: Makes about 8 1.5 Cup Servings
Number of Servings: 8
Recipe submitted by SparkPeople user CTEMPORADO2.
Nutritional Info Amount Per Serving
- Calories: 100.0
- Total Fat: 3.8 g
- Cholesterol: 0.0 mg
- Sodium: 953.4 mg
- Total Carbs: 15.2 g
- Dietary Fiber: 3.7 g
- Protein: 3.4 g