Garden Tomato Soup Recipe
Ingredients
| Garlic | 1 Clove (5 gm), minced | |
| Chopped red onion | 3⁄4 Cup (12 tbs) | |
| Chopped scallions | 3⁄4 Cup (12 tbs) | |
| Chopped celery | 1 Cup (16 tbs) | |
| Chopped tomatoes | 3 1⁄2 Cup (56 tbs) (Fresh Or Canned Low-Sodium, With Liquid) | |
| Diced zucchini | 3⁄4 Cup (12 tbs) | |
| Diced yellow summer squash/Pattypan squash | 3⁄4 Cup (12 tbs) | |
| Chopped green bell pepper | 1⁄2 Cup (8 tbs) | |
| Thinly sliced carrots | 3⁄4 Cup (12 tbs) | |
| Sliced mushrooms | 3⁄4 Cup (12 tbs) | |
| Corn kernels | 1 2⁄3 Cup (26.67 tbs) (Fresh, Frozen, Or Canned) | |
| Water | 3 Cup (48 tbs) | |
| Water | 3 Cup (48 tbs) | |
| Dried oregano leaves | 1 Teaspoon | |
| Black pepper | 1⁄4 Teaspoon |
Nutrition Facts
Serving size: Complete recipe
Calories 1587 Calories from Fat 76
% Daily Value*
Total Fat 8 g12.4%
Saturated Fat 0.56 g2.8%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 698.9 mg29.1%
Total Carbohydrates 323 g107.8%
Dietary Fiber 85.9 g343.6%
Sugars 41.9 g
Protein 57 g114.7%
Vitamin A 529.4% Vitamin C 341%
Calcium 35.8% Iron 38.7%
*Based on a 2000 Calorie diet
Directions
2. Place 1 cup of the tomatoes in a blender or food processor and puree.
3. Add pureed and chopped tomatoes, zucchini, yellow summer squash or pattypan squash, green pepper, carrots, mushrooms, corn, water, oregano leaves, and black pepper. Bring to a boil.
4. Reduce heat, cover, and simmer for 25 minutes.
Variation â– Substitute 1 1/2 cups sliced green beans for the zucchini and yellow summer squash.
Chef
