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Receta Fresh Squash And Cheese Soup

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Raciónes: 12

Ingredientes

Cost per serving $1.75 view details
  • 4 c. zucchini, thinly sliced
  • 4 c. yellow squash, thinly sliced
  • 1 lrg onion, minced
  • 2 x cloves garlic, minced
  • 8 c. chicken stock
  • 2 can cream of chicken soup, 10 ounces ea.
  • 4 c. evaporated lowfat milk
  • 4 c. sharp Cheddar cheese, shredded
  • 2 tsp dry oregano
  • 2 Tbsp. grnd cumin Salt and pepper, to taste Shredded Cheddar cheese Bacon bits Minced green onions

Direcciones

  1. Combine the zucchini, squash, onion, garlic and chicken stock in a large stockpot.
  2. Cook over high heat till the mix begins to boil, stirring occasionally.
  3. Boil till the vegetables are tender; reduce heat.
  4. Stir in the soup, evaporated lowfat milk, 4 c. cheese, oregano, cumin, salt and pepper. Simmer till the cheese is melted, stirring occasionally.
  5. Ladle into soup bowls.
  6. Garnish with additional shredded cheese, bacon bits and green onions.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 419g
Recipe makes 12 servings
Calories 364  
Calories from Fat 213 59%
Total Fat 24.18g 30%
Saturated Fat 14.03g 56%
Trans Fat 0.0g  
Cholesterol 75mg 25%
Sodium 949mg 40%
Potassium 657mg 19%
Total Carbs 16.97g 5%
Dietary Fiber 1.7g 6%
Sugars 10.83g 7%
Protein 20.5g 33%
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