A basic vegetable soup you can add whatever leftover meat you want to and have a quick meal. It freezes well, so make a large batch to have in freezer for quick go to meal.
In a large fry pan sprayed with oil, saute the carrots, onions and garlic over low heat until softened about 5 minutes.
Add broth, and all the other ingredients except the zucchini. Lower heat and simmer, covered about 15 minutes or until beans are tender.
Stir in the zucchini and heat for 3 to 4 more minutes longer. Serve hot.
Makes 4 to 6 cups of soup.
NOTE: Can use canned green beans, however don't add them until adding the zucchini.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (17g) | ||
Recipe Makes: Servings | ||
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Calories: 15 | ||
Calories from Fat: 1 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 16.2mg | 1 % | |
Potassium 182.4mg | 5 % | |
Total Carbohydrate 3.5g | 1 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 2.6g | ||
Protein 0.8g | 1 % | |
Powered by: USDA Nutrition Database 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: 15
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