Recipe by 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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chopped green bell pepper
1 (10.75 ounce) can
condensed tomato soup (such as Campbell's®)
Yummy soup.. I had roasted peppers so I used those, left out the canned soup and pureed most of it with my immersion blender
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 except for the pepper issue. I quartered the zucchini slices because I thought whole slices would be awkward to eat. At first I thought the extra sugar was unnecessary but added some after tasting it initially. I also added some dried basil just for my own preference. I'm not a real fan of vegetable soup but trying to eat healthy and I will make this again. Thanks!
* Percent Daily Values are based on a 2,000 calorie diet.
Italian Zucchini Soup
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 9
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