Zucchini Yellow Squash Vegetable Soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 100.0
- Total Fat: 3.8 g
- Cholesterol: 0.0 mg
- Sodium: 953.4 mg
- Total Carbs: 15.2 g
- Dietary Fiber: 3.7 g
- Protein: 3.4 g
View full nutritional breakdown of Zucchini Yellow Squash Vegetable Soup calories by ingredient
Introduction
Hearty flavorful vegetable soup Hearty flavorful vegetable soupNumber of Servings: 8
Ingredients
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4 cup Squash - Yellow and Zucchini
1 cup, chopped Onions, raw
1 serving Red Bell Pepper (one medium pepper)
.20 cup, chopped Carrots, raw
2 tbsp Extra Light Olive Oil
2 cup Spinach, fresh
1 cup Cannellini Beans White Kidney Beans Bushs
1 serving Tomato products, Hunts Diced Tomatoes w/ Basil, Garlic, and Oregano
2 plum tomato Red Ripe Tomatoes
2 teaspoon Soup, bouillon cubes and granules, low sodium, dry
4 cup Vegetable Broth
1 tsp Thyme, ground
1 tsp Paprika
1 tsp Savory, ground
3 tsp Vegeta Food Seasoning 3g=1tsp (by BLUSHUN)
1 tbsp Parsley
Directions
Saute onion in olive oil until translucent then add diced red pepper and cook about 3 minutes more.
Add chopped zucchini and yellow squash, carrots, spinach and seasonings and saute about 3 to 5 minutes longer.
Add canned beans, tomatoes, chopped tomatoes and broth and any remaining seasoning including salt to taste, stir and bring to a boil.
Reduce heat, cover and simmer about 10 to 12 minutes until zucchini is cooked but not falling apart.
Serving Size: Makes about 8 1.5 Cup Servings
Number of Servings: 8
Recipe submitted by SparkPeople user CTEMPORADO2.
Add chopped zucchini and yellow squash, carrots, spinach and seasonings and saute about 3 to 5 minutes longer.
Add canned beans, tomatoes, chopped tomatoes and broth and any remaining seasoning including salt to taste, stir and bring to a boil.
Reduce heat, cover and simmer about 10 to 12 minutes until zucchini is cooked but not falling apart.
Serving Size: Makes about 8 1.5 Cup Servings
Number of Servings: 8
Recipe submitted by SparkPeople user CTEMPORADO2.
