Into a large stockpot, combine the chicken broth, potatoes, onions, carrots, and celery. Bring to a boil, reduce heat to medium-high, and simmer until the potatoes are tender, about 30 minutes.
Add the zucchini, tomato sauce, garlic, parsley, and cilantro. Reduce heat to medium-low and cook for 10 to 15 minutes more, or until the zucchini is just tender.
Season to taste with black pepper and serve.
If desired, add protein powder just before serving.
Level 1 = 1 cup soup + 1 tbsp protein powder = 1/2 protein, 1 vegetable
Level 2 = 2 cups soup + 2 tbsp protein powder = 1 protein, 2 vegetable
Level 3 = 2 cups soup + 3 tbsp protein powder = 1 protein, 2 vegetable
49 Calories (kcal) per serving
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (258g)|
|Recipe Makes: 18 Servings|
|Calories from Fat: 4 (6%)|
|Amt Per Serving||% DV|
|Total Fat 0.4g||1 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 598.5mg||21 %|
|Potassium 452mg||12 %|
|Total Carbohydrate 13.5g||4 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 11.2g|
|Protein 2.5g||4 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 64
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