Spicy, Veggie Max, Super-Good-For-You, Yummy Stoup
Nutritional Info
- Servings Per Recipe: 30
- Amount Per Serving
- Calories: 160.5
- Total Fat: 3.8 g
- Cholesterol: 8.3 mg
- Sodium: 812.8 mg
- Total Carbs: 27.4 g
- Dietary Fiber: 3.6 g
- Protein: 4.8 g
View full nutritional breakdown of Spicy, Veggie Max, Super-Good-For-You, Yummy Stoup calories by ingredient
Introduction
This soup is a tad high on sodium but PACKED full of vegetables, nutrients, and yummy goodness. The recipe provided makes 30 (overflowing) cups of soup so cut the recipe in half or quarters if you don't want that much. This soup is a tad high on sodium but PACKED full of vegetables, nutrients, and yummy goodness. The recipe provided makes 30 (overflowing) cups of soup so cut the recipe in half or quarters if you don't want that much.Number of Servings: 30
Ingredients
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24 cups Light, Fat Free, Low-Sodium Chicken Broth
1 large baking potato
1 large sweet potato
3 cups Wild Rice
2 Zucchini
2 yellow summer squash
2 cans garbanzo beans
2 medium onions
4 large carrots
12oz Tomato Paste
1 stick Unsalted Butter
56oz Green Chilies (diced)
1 Green Pepper
1 Red Pepper
2 Tbs crushed garlic
*Spices (salt, pepper, cayenne pepper and hot sauce)
Tips
All the veggies can be substituted to what you prefer. For a thinner soup with less carbs, omit rice.
Directions
Dice all vegetables
In two large soup pots add potato, sweet potato, carrots, tomato paste, half of the onion, half of the celery, half of the green chilies and chicken broth, bring to a roiling boil.
In a large frying pan, saute remaining green chilies, celery and onions, garlic, butter, green pepper, and red pepper.
When sauteed vegetables are soft add them to the soup pots.
Add corn, summer squash, zucchini, garbanzo beans, and rice to the soup pots. Add spices and hot sauce to taste and leave on medium heat for at least on hour.
Serving Size: Makes 30, 1 cup servings
In two large soup pots add potato, sweet potato, carrots, tomato paste, half of the onion, half of the celery, half of the green chilies and chicken broth, bring to a roiling boil.
In a large frying pan, saute remaining green chilies, celery and onions, garlic, butter, green pepper, and red pepper.
When sauteed vegetables are soft add them to the soup pots.
Add corn, summer squash, zucchini, garbanzo beans, and rice to the soup pots. Add spices and hot sauce to taste and leave on medium heat for at least on hour.
Serving Size: Makes 30, 1 cup servings