Zuchinni Squash Vegetable Soup

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 46.5
  • Total Fat: 0.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 172.2 mg
  • Total Carbs: 9.6 g
  • Dietary Fiber: 2.3 g
  • Protein: 3.1 g

View full nutritional breakdown of Zuchinni Squash Vegetable Soup calories by ingredient
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Low fat/low cal Low fat/low cal
Number of Servings: 12


    0.25 cup, chopped Peppers, sweet, red, fresh
    12 tsp Italian seasoning, (Tones)
    1 cup Celery (raw) (1 c)
    1 cup Fresh Chopped Zuchinni
    1.75 cup Del Monte Diced tomatoes with Italian spices (by MAGICAL13)
    2 cup Raw Onions (chopped)
    0.5 cup Bell peppers (Green, Red, Yellow, Orange)
    1 cup slices Okra, frozen, cooked
    6 tsp Garlic Minced (by MASHELDON)
    6 cup Chicken Broth, Low-fat, Low-sodium
    4 cup, chopped Kale


Add all ingredients except Zucchini and Summer Squash to pressure cooker and bring to pressure(15 lbs.). Cook for 6 minutes. Cool immediately. Add the Zucchini and Summer squashes and bring to simmer for 20 minutes or until squash is cooked to your liking.

Serving Size: 12 1-cup servings

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