late -summer vegetable soup

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 152.7
  • Total Fat: 3.5 g
  • Cholesterol: 3.0 mg
  • Sodium: 720.6 mg
  • Total Carbs: 26.8 g
  • Dietary Fiber: 4.5 g
  • Protein: 6.1 g

View full nutritional breakdown of late -summer vegetable soup calories by ingredient



Number of Servings: 6

Ingredients

    1 c frozen corn
    2 T olive oil
    1 medium onion diced
    salt and pepper
    2 cans chicken broth
    2 zucchini halved and sliced
    1 c frozen green beans
    1 can diced tomato
    1/2 cup cooked pasta

Directions

1. dice and cook onion in oil until translucent. add all other ingredients and cook until heated through.

Number of Servings: 6

Recipe submitted by SparkPeople user JMS873.