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Italian Zucchini Soup

Jennifer Adams

"A great hearty vegetable soup from my mom's kitchen with some spice added in. Great for making ahead and freezing for the upcoming winter months. Can be stored in smaller portions and frozen."
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50 m servings 108 cals
Original recipe yields 10 servings

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  1. Mix zucchini, tomatoes, bell pepper, celery, onion, tomato soup, sugar, salt, and pepper together in a stock pot; stir and bring to a boil. Reduce heat to low and simmer until the zucchini is tender, about 30 minutes.

Nutrition Facts

Per Serving: 108 calories; 1 g fat; 24.2 g carbohydrates; 3.7 g protein; 0 mg cholesterol; 1137 mg sodium. Full nutrition

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Read all reviews 3
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Yummy soup.. I had roasted peppers so I used those, left out the canned soup and pureed most of it with my immersion blender

I have a garden and in early sept. I have a ton of zucchini and omg tomatoes. So I was happy to see it took 8 cups of these two I items. The only thing I did different was I added garlic which I...

Wow this has too much black pepper! Even my husband who dumps black pepper on everything thought it was too much. I halved the recipe but used the whole can of tomato soup. The soup was good ...