Summer Squash Soup

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Nutritional Info
  • Servings Per Recipe: 14
  • Amount Per Serving
  • Calories: 103.2
  • Total Fat: 1.3 g
  • Cholesterol: 14.6 mg
  • Sodium: 32.0 mg
  • Total Carbs: 16.0 g
  • Dietary Fiber: 3.1 g
  • Protein: 9.1 g

View full nutritional breakdown of Summer Squash Soup calories by ingredient
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Introduction

This was a way to use up some garden vegetables that we had in abundance. This was a way to use up some garden vegetables that we had in abundance.
Number of Servings: 14

Ingredients


    12 cups (cooked down to a thick soup base)
    scallop squash (1 hour)

    4 Beef Boullion cubes in 2 cups water.
    12 oz. Cubed beef roast or stew meat
    6 cups chopped broccoli
    4 cups diced potatoes
    4 cups green beans 2"

Directions

I had ALOT of summer squash and cooked it with water down for about an hour or so then I put them in gallon freezer bags and froze them. This is what I used, so at the time of making this recipe it didn't take me that long.

I seared the meat in our favorite spices while I put the boullion in the water until dissolved. I then added the potatoes to cook about 5-10 mins.
Add the rest of the ingredients and boil for 20 mins or until potatoes are tender. You could also add any other vegetables you like or have on hand. Very versitle. Excellent way to get extra fiber and vegetables by using the squash base instead of just water or stock.

Makes approx. 14 - 1 cup servings
We have a large family. I haven't tried freezing in meal sized containers because we haven't had any left over.
If someone does let me know how it turns out!

Number of Servings: 14

Recipe submitted by SparkPeople user MRSANDY.

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