Appetizers / Soups / Salads

Zucchini Veggie Soup takes 15 minutes to prepare.

Zucchini Veggie Soup takes 60 minutes to cook.

Zucchini Veggie Soup makes 4 servings.

The ingredients for Zucchini Veggie Soup are:

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

Here is how you make Zucchini Veggie Soup:

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 servicesNumber of Servings: 4Recipe submitted by SparkPeople user SLCULVER2.

The nutritional information for Zucchini Veggie Soup is:

• 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