Zucchini Chili Bean Soup

5 of 5 (3)
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 186.6
  • Total Fat: 8.1 g
  • Cholesterol: 17.7 mg
  • Sodium: 596.1 mg
  • Total Carbs: 17.0 g
  • Dietary Fiber: 4.6 g
  • Protein: 11.6 g

View full nutritional breakdown of Zucchini Chili Bean Soup calories by ingredient


Italian flavor with a kick Italian flavor with a kick
Number of Servings: 6


    1 Tbs Olive Oil
    1 small onion
    2 cups stewed red ripe tomatoes
    1/2 tsp Italian Seasoning (without salt)
    1/2 tsp salt
    1 medium zucchini, sliced
    1 can Bush's Chili Beans
    2 Tbs parmesan cheese
    6 oz part skim mozzarella cheese


In large sauce pan, put olive oil and chopped onion. Cook onion until clear. Quarter 2 or 3 whole tomatoes and place in blender. Blend until well stewed. Add to onion with seasonings and parmesan cheese. Add zucchini slices. Cook until zucchini is tender but still firm. (about 15 min) Add a can of chili beans and cook until heated through. Sprinkle 1 oz of grated mozzarella cheese on each 1 cup bowl of soup.

Makes 6 1 cup servings.

Delicious with French bread toast. (not included in nutritional information)

Number of Servings: 6

Recipe submitted by SparkPeople user GANDYWHITE.

TAGS:  Fish | Soup | Fish Soup |

Member Ratings For This Recipe

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    The only substitution made was with using Bush Beans...The recipes is easy and delicious. - 2/20/20

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    if it tastes as good as it sounds whit will become winter favorite in mt house for me anyway I have ahusband and a son who hate squahs Pity that!!!! - 7/22/11

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    Added garlic and it was great! - 9/1/10

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    I've made my own version--YUMMY! - 1/4/09