Kathleens Summer Squash Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
1 can corn1 can black beans1 can chick peas1 can Great northern beans1 can chopped tomato1 small jar salsa1 medium onion6 salks of celery1 zucchini1 yellow squashFat Free chicken stock1 can sliced mushrooms
1 onion Chopped
chop bag of carrots
chop 6 celery stalks inclued the green leaves
chop zucchini and summer squash
Cook all in 1 container of chicken stock-fat free and water
add drained beans , mushrooms and corn, add water to just cover and heat through
Add chopped tomato and salsa, heat through
Number of Servings: 16
Recipe submitted by SparkPeople user 55BUTTERBALL.
chop bag of carrots
chop 6 celery stalks inclued the green leaves
chop zucchini and summer squash
Cook all in 1 container of chicken stock-fat free and water
add drained beans , mushrooms and corn, add water to just cover and heat through
Add chopped tomato and salsa, heat through
Number of Servings: 16
Recipe submitted by SparkPeople user 55BUTTERBALL.
Nutritional Info Amount Per Serving
- Calories: 119.9
- Total Fat: 2.8 g
- Cholesterol: 0.0 mg
- Sodium: 501.4 mg
- Total Carbs: 22.7 g
- Dietary Fiber: 6.7 g
- Protein: 6.6 g
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