Mexican-Style Squash and Tomato Soup

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 173.9
  • Total Fat: 3.9 g
  • Cholesterol: 1.9 mg
  • Sodium: 838.5 mg
  • Total Carbs: 32.4 g
  • Dietary Fiber: 7.4 g
  • Protein: 6.1 g

View full nutritional breakdown of Mexican-Style Squash and Tomato Soup calories by ingredient


A light, healthy soup for a side, starter, or main course. A light, healthy soup for a side, starter, or main course.
Number of Servings: 8


    1 tbsp. extra virgin olive oil
    1 small onion, chopped
    1 clove garlic, chopped
    1.5 tsp. freshly ground black pepper (or to taste)
    1.5 tsp. paprika
    0.5 tsp. celery salt
    1 medium yellow squash, sliced
    1 medium zucchini, sliced
    1 medium Mexican grey squash, sliced
    1-2 medium carrots, thinly sliced
    2 14.5oz. cans Mexican-style stewed tomatoes (do not drain)
    1 10oz. can Rotel (or diced tomatoes and green chili), with liquid
    3 cups chicken broth
    1 can pinto beans, rinsed and drained
    0.5 can black beans, rinsed and drained
    1 cup brown rice, cooked
    shredded cheese for topping (optional)


1. Heat oil over medium-high heat in a large pot. Add onions, garlic, pepper, paprika, and celery salt. Cook, stirring often, for about 4 minutes. Add squash, zucchini, and carrots, stir well. Place lid on pot and let cook for about 5 minutes, or until squash just becomes tender.
2. Add Rotel to pot, stirring to blend. Once liquid begins to bubble, add one can of stewed tomatoes at a time, allowing mixture to become bubbly in between. Add chicken broth.
3. Once soup begins to bubble, add beans and rice. Mix well. Allow soup to come to a simmer and lower heat to medium-low. Let soup cook partially covered, stirring occasionally for 30-45 minutes, or until carrots are tender. Enjoy!

Serving Size: Makes 8-10 2-cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user REISINGJ.