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Harvest Bowl Soup Recipe
|Olive oil||1 Tablespoon|
|Chopped onions||2 Cup (32 tbs)|
|Thinly sliced carrots||1 1⁄2 Cup (24 tbs)|
|Thinly sliced celery||1 Cup (16 tbs)|
|Garlic||4 Clove (20 gm), minced|
|Dried italian seasoning||2 Teaspoon, crushed|
|Canned ready to serve chicken broth/4 cans of 10 1/2 ounces each campbell's ready to serve low sodium chicken broth||43 1⁄2 Ounce (3 Cans, 14 1/2 Ounce Each, Swanson Clear)|
|V8 vegetable juice/No salt added v8 vegetable juice||3 Cup (48 tbs)|
|Green beans||1⁄4 Pound, cut into pieces|
|Canned red kidney beans/Canned white kidney beans||32 Ounce, drained (2 Cans, 16 Ounce Each)|
|Chopped zucchini/Coarsely chopped yellow squash||2 Cup (32 tbs)|
Serving size: Complete recipe
Calories 1484 Calories from Fat 182
% Daily Value*
Total Fat 21 g31.8%
Saturated Fat 3.2 g16.2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 7499.4 mg312.5%
Total Carbohydrates 273 g91%
Dietary Fiber 75.9 g303.6%
Sugars 85.4 g
Protein 71 g141.2%
Vitamin A 1006.4% Vitamin C 501.3%
Calcium 58.7% Iron 99.1%
*Based on a 2000 Calorie diet
Stir in remaining ingredients, except kidney beans and zucchini.
Heat to boiling; reduce heat to low.
Cover; simmer 30 minutes.
Stir in kidney beans and zucchini.
Cover; simmer 5 minutes or until zucchini is tender.
Discard bay leaf.