Zucchini Veggie Soup

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 252.9
  • Total Fat: 8.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,252.6 mg
  • Total Carbs: 38.6 g
  • Dietary Fiber: 9.6 g
  • Protein: 10.3 g

View full nutritional breakdown of Zucchini Veggie Soup calories by ingredient


Introduction

Zucchini Veggie Soup Zucchini Veggie Soup
Number of Servings: 4

Ingredients

    2 medium Zucchini, baby
    2 cup Tomatoes, red, ripe, canned, with green chilies
    3 tsp (C) Garlic, minced, 1 tsp (by MDHARVILLE)
    1 cup, chopped Onions, raw
    1.5 stalk, large (11"-12" long) Celery, raw
    1 cup, chopped Carrots, raw
    2 leek Leeks
    0.5 cup Tomato Paste
    2 tbsp Extra Virgin Olive Oil
    3 serving black beans mrs grimes no salt added (1/2 c)
    4 serving Broth, chicken: College Inn, Light & Fat Free, 50% less Sodium, Chicken Broth, 1 cup/serv

Tips

Trim ends of zucchini. Only use the bulb and light green parts of leeks.


Directions

Saute onion and garlic in EVOO 2-3 min. Add carrots, leeks and celery, saute another 2-3 min. Add tomatoes and tomato paste. Rinse beans and add to pot. Add 4-6 cups chicken broth. Simmer 1 hour.

Serving Size: 4 - 1.5 cup services

Number of Servings: 4

Recipe submitted by SparkPeople user SLCULVER2.