1. In a large soup pot, heat the oil; Saute the celery, carrots, zucchini and squash in oil till tender; Add to this mixture chicken stock, tomato sauce, tomato juice, tomato paste, basil, parsley, and nutmeg.
2. Whisk ingredients together. Simmer over medium heat for 30 minutes or till all veggies are to desired tenderness; Season with salt and pepper to taste.
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|Serving Size: 1 Serving (693g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 58 (25%)|
|Amt Per Serving||% DV|
|Total Fat 6.4g||9 %|
|Saturated Fat 1.7g||9 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 4.8mg||1 %|
|Sodium 3549.5mg||122 %|
|Potassium 1738.2mg||46 %|
|Total Carbohydrate 20g||6 %|
|Dietary Fiber 3.5g||14 %|
|Sugars, other 16.4g|
|Protein 24.9g||36 %|
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Calories per serving: 229
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