Vegetable soup medley Recipe

Notes:
This is a really easy recipe and it makes a bunch! I used canned and frozen stuff for the most part, except the squash…it was fresh. You can throw in any variety of vegetables and it’ll be good and low cal.

Servings: 12-24

Ingredients:
2 cans Swanson fat-free chicken broth
1 can French-style green beans
1 can Garbanzo beans (chickpeas)
1 small can diced pimientos
2 c. frozen mixed vegetables
2 c. frozen broccoli, cauliflower, carrot mix
1 c. thinly sliced fresh yellow squash
Salt
Pepper
Garlic powder
Italian seasoning

Directions:
Place all ingredients in large soup pot. Season to taste. Bring to boil and cook for about 20 minutes, or until squash is cooked through.

Submitted by:
Maggie

Tags: Soups

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