Appetizers / Soups / Salads

Summer Veggie Soup takes 20 minutes to prepare.

Summer Veggie Soup takes 20 minutes to cook.

Summer Veggie Soup makes 8 servings.

The ingredients for Summer Veggie Soup are:

1 T. olive oil
1 large onion, diced
3 cloves garlic, minced
1 zucchini, sliced into thin rounds
1 yellow squash, sliced into thin rounds
2 cups cherry tomatoes, halved
1 can black beans (drained)
1 can pinto beans (NOT drained)
1 can garbanzo beans (NOT drained)
2 cups broth (calories calculated using chicken)
1 bouillon cube
1 T. Italian seasoning
1 T. paprika
1 T. chili powder
Salt and pepper
Feta cheese (not included in calorie count)

Here is how you make Summer Veggie Soup:

Heat olive oil in large dutch oven or soup pot over medium heat. Add onions and garlic, cook until soft. Add zucchini, squash and tomatoes. Cook until squash softens. And remaining ingredients and simmer for 20 minutes. Top with crumbled feta cheese.Makes 8 (large bowl) servings.Number of Servings: 8Recipe submitted by SparkPeople user MIGHTYFINEWINE.

The nutritional information for Summer Veggie Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 192.2

• Total Fat: 2.8 g
• Cholesterol: 1.3 mg
• Sodium: 522.8 mg
• Total Carbs: 33.4 g
• Dietary Fiber: 10.0 g
• Protein: 10.2 g