Ingredients50 m servings 108 cals
- 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.
Per Serving: 108 calories; 1 g fat; 24.2 g carbohydrates; 3.7 g protein; 0 mg cholesterol; 1137 mg sodium. Full nutrition
ReviewsRead all reviews 3
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...