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Home » Recipes » Zucchini Soup (2)

Zucchini Soup (2) Recipe

Name: Zucchini Soup (2)
Cuisine: American
Ingredients: 3 lbs celery, wash, slice into 1/2 pieces; 2 lbs onion, Spanish, cut into wedges; 1/2 cup garlic, fresh, peel, mince; 2 lbs bell pepper, green, wash, cut; 4 lbs zucchini, sliced into 1/2 pieces; 1 1/2 gals tomato, diced (#10cn); 1/4 cup sugar; 1 cup basil, fresh, chop; 2 1/2 tsp oregano dried; 1 1/2 gal vegetable stock; fresh parmesan cheese, as needed

by DCMH

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Servings: 50

American

Ingredients

Cost per serving $1.25 view details

3 lbs celery, wash, slice into 1/2 pieces
2 lbs onion, Spanish, cut into wedges
1/2 cup garlic, fresh, peel, mince
2 lbs bell pepper, green, wash, cut
4 lbs zucchini, sliced into 1/2 pieces
1 1/2 gals tomato, diced (#10cn)
1/4 cup sugar
1 cup basil, fresh, chop
2 1/2 tsp oregano dried
1 1/2 gal vegetable stock
fresh parmesan cheese, as needed

Directions

Saute celery, onions, and bell pepper in tilt grill. Saute until tender. Use olive oil when sauteing vegetables.
Add remaining ingredients, except parmesan cheese.
Simmer soup until flavors are mingled, at least one hour. Taste and adjust seasoning if necessary.

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Amount Per Serving	%DV
Serving Size 270g
Recipe makes 50 servings
Calories 42
Calories from Fat 2	5%
Total Fat 0.29g	0%
Saturated Fat 0.06g	0%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 479mg	20%
Potassium 364mg	10%
Total Carbs 9.52g	3%
Dietary Fiber 2.1g	7%
Sugars 5.77g	4%
Protein 1.55g	2%

Zucchini Soup (2) Recipe

Ingredients