Kathleens Summer Squash Soup
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 119.9
- Total Fat: 2.8 g
- Cholesterol: 0.0 mg
- Sodium: 501.4 mg
- Total Carbs: 22.7 g
- Dietary Fiber: 6.7 g
- Protein: 6.6 g
View full nutritional breakdown of Kathleens Summer Squash Soup calories by ingredient
Introduction
Zippy soup served over whole wheat pasta or whole grain rice for a wonderful side to lunch or dinner. 1 cup is the serving size. I pack 1/2 cup pasta to 1 to 1 1/2 of this soup in containers for quick prepared sides for the week. Enjoy : ) Zippy soup served over whole wheat pasta or whole grain rice for a wonderful side to lunch or dinner. 1 cup is the serving size. I pack 1/2 cup pasta to 1 to 1 1/2 of this soup in containers for quick prepared sides for the week. Enjoy : )Number of Servings: 16
Ingredients
-
1 can corn
1 can black beans
1 can chick peas
1 can Great northern beans
1 can chopped tomato
1 small jar salsa
1 medium onion
6 salks of celery
1 zucchini
1 yellow squash
Fat Free chicken stock
1 can sliced mushrooms
Directions
1 onion Chopped
chop bag of carrots
chop 6 celery stalks inclued the green leaves
chop zucchini and summer squash
Cook all in 1 container of chicken stock-fat free and water
add drained beans , mushrooms and corn, add water to just cover and heat through
Add chopped tomato and salsa, heat through
Number of Servings: 16
Recipe submitted by SparkPeople user 55BUTTERBALL.
chop bag of carrots
chop 6 celery stalks inclued the green leaves
chop zucchini and summer squash
Cook all in 1 container of chicken stock-fat free and water
add drained beans , mushrooms and corn, add water to just cover and heat through
Add chopped tomato and salsa, heat through
Number of Servings: 16
Recipe submitted by SparkPeople user 55BUTTERBALL.