Summer Veggie Soup

Summer Veggie Soup
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 192.2
  • Total Fat: 2.8 g
  • Cholesterol: 1.3 mg
  • Sodium: 522.8 mg
  • Total Carbs: 33.4 g
  • Dietary Fiber: 10.0 g
  • Protein: 10.2 g

View full nutritional breakdown of Summer Veggie Soup calories by ingredient
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Introduction

Great low-cal soup to use up excess summer garden veggies. Great low-cal soup to use up excess summer garden veggies.
Number of Servings: 8

Ingredients

    1 T. olive oil
    1 large onion, diced
    3 cloves garlic, minced
    1 zucchini, sliced into thin rounds
    1 yellow squash, sliced into thin rounds
    2 cups cherry tomatoes, halved
    1 can black beans (drained)
    1 can pinto beans (NOT drained)
    1 can garbanzo beans (NOT drained)
    2 cups broth (calories calculated using chicken)
    1 bouillon cube
    1 T. Italian seasoning
    1 T. paprika
    1 T. chili powder
    Salt and pepper
    Feta cheese (not included in calorie count)

Directions

Heat olive oil in large dutch oven or soup pot over medium heat. Add onions and garlic, cook until soft. Add zucchini, squash and tomatoes. Cook until squash softens. And remaining ingredients and simmer for 20 minutes. Top with crumbled feta cheese.

Makes 8 (large bowl) servings.

Number of Servings: 8

Recipe submitted by SparkPeople user MIGHTYFINEWINE.

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