Summer Vegetable Soup Recipe

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Summer Vegetable Soup
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Ingredients:

Directions:

  1. Heat olive oil in a large Dutch oven over medium heat. Add onion; sauté 5 minutes. Add garlic; sauté 1 minute. Add chicken broth; bring to a boil. Stir in green beans, and bring to a boil; cook 3 minutes. Add zucchini, yellow squash, and corn. Bring to a boil, and cook 4 minutes or until vegetables are tender. Stir in tomatoes; bring to a boil. Remove from heat; stir in basil, salt, and pepper.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 117.59 Kcal (492 kJ)
Calories from fat 15.87 Kcal
% Daily Value*
Total Fat 1.76g 3%
Sodium 146.5mg 6%
Potassium 816.5mg 17%
Total Carbs 20.55g 7%
Sugars 8.5g 34%
Dietary Fiber 4.04g 16%
Protein 6.57g 13%
Vitamin C 42mg 70%
Iron 1.2mg 7%
Calcium 62.3mg 6%
Amount Per 100 g
Calories 37.12 Kcal (155 kJ)
Calories from fat 5.01 Kcal
% Daily Value*
Total Fat 0.56g 3%
Sodium 46.25mg 6%
Potassium 257.75mg 17%
Total Carbs 6.49g 7%
Sugars 2.68g 34%
Dietary Fiber 1.28g 16%
Protein 2.07g 13%
Vitamin C 13.3mg 70%
Iron 0.4mg 7%
Calcium 19.7mg 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.7
    Points
  • 3
    PointsPlus

Good Points

  • low calorie,
  • low fat,
  • saturated fat free,
  • low sodium,
  • cholesterol free

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