Zucchini Veggie Soup

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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 87.9
  • Total Fat: 0.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 32.7 mg
  • Total Carbs: 17.3 g
  • Dietary Fiber: 5.9 g
  • Protein: 4.9 g

View full nutritional breakdown of Zucchini Veggie Soup calories by ingredient
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Number of Servings: 9


    2 cups pinto beans
    1 small zucchini
    1/2 onions diced
    1 carrots diced
    2 stalks Celery diced
    1 clove garlic minced
    4 cups vegetable or chicken Stock homemade, no salt added
    1 can Diced Tomatoes, No Salt added
    2 ozs fresh baby Spinach chopped
    1 teas thyme
    1 teas marjoram

    Optional, top with Parmesan cheese (not figured in calorie count.


Mash about half the beans and set aside both mashed and whole beans.

Spray pot with cooking spray and ass onion, carrot, celery, zucchini, garlic and herbs. Cook until veggies are tender. (about 5 minutes)

Add veggie stock, tomatoes and bring to boil. Add mashed and whole beans and chopped spinach and cook about another 3 minutes.

Serving Size: 9 one cup servings

Number of Servings: 9

Recipe submitted by SparkPeople user DEBSSTUFF1955.

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