Hot Mussel And Summer Vegetable Soup Recipe

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Hot Mussel And Summer Vegetable  Soup
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  1. Heat oil over medium to high heat and brown chorizo in a pot.
  2. Add onions and sauté until tender.
  3. Add mussels, carrots, celery, zucchini, green bell pepper, parsley beef broth, red wine, tomatoes, tomato sauce, tomato paste, Italian seasoning chili flakes , and garlic. Bring to a boil and simmer.
  4. After 8 minutes (or when the shells have opened), remove from the soup the shells that have opened already. Place opened shells in a separate container and cover to keep warm.
  5. Continue simmering the soup for around 25 minutes. Skim away the fat from the soup. Remove Season with salt and pepper.
  6. When the soup is ready add the shells back to the soup. Sprinkle with cheese right before serving
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 175.68 Kcal (736 kJ)
Calories from fat 67.62 Kcal
% Daily Value*
Total Fat 7.51g 12%
Cholesterol 1.65mg 1%
Sodium 1342mg 56%
Potassium 570.54mg 12%
Total Carbs 18.42g 6%
Sugars 7.69g 31%
Dietary Fiber 2.62g 10%
Protein 7.1g 14%
Vitamin C 32mg 53%
Vitamin A 0.7mg 24%
Iron 9.2mg 51%
Calcium 59.1mg 6%
Amount Per 100 g
Calories 44.86 Kcal (188 kJ)
Calories from fat 17.27 Kcal
% Daily Value*
Total Fat 1.92g 12%
Cholesterol 0.42mg 1%
Sodium 342.7mg 56%
Potassium 145.7mg 12%
Total Carbs 4.7g 6%
Sugars 1.96g 31%
Dietary Fiber 0.67g 10%
Protein 1.81g 14%
Vitamin C 8.2mg 53%
Vitamin A 0.2mg 24%
Iron 2.4mg 51%
Calcium 15.1mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.6
  • 4

Good Points

  • low fat,
  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium

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