Directions:
- In a large saucepan, cook garlic in oil for 1 minute. Stir in rice; cook and stir for 1 minute. Add the broth, peppers, carrots and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender.
- Stir in zucchini and tomatoes; cook for 3 minutes. Cool. Transfer to freezer containers. May be frozen for up to 3 months.
- To serve immediately, cook soup 3-5 minutes longer or until zucchini is tender.
- To use frozen soup: Thaw soup in the refrigerator overnight. Transfer to a saucepan. Cover and cook over medium heat until heated through. Yield: 8 servings (2 quarts).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 75.45 Kcal (316 kJ) | ||
| Calories from fat | 33.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.69g | 6% | |
|---|---|---|---|
| Sodium | 326.4mg | 14% | |
| Potassium | 242.72mg | 5% | |
| Total Carbs | 9.47g | 3% | |
| Sugars | 2.98g | 12% | |
| Dietary Fiber | 1.76g | 7% | |
| Protein | 1.51g | 3% | |
| Vitamin C | 47.3mg | 79% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.1mg | 1% | |
| Calcium | 15.4mg | 2% | |
| Amount Per 100 g | |||
| Calories | 67.22 Kcal (281 kJ) | ||
| Calories from fat | 29.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.28g | 6% | |
|---|---|---|---|
| Sodium | 290.82mg | 14% | |
| Potassium | 216.26mg | 5% | |
| Total Carbs | 8.44g | 3% | |
| Sugars | 2.65g | 12% | |
| Dietary Fiber | 1.56g | 7% | |
| Protein | 1.34g | 3% | |
| Vitamin C | 42.2mg | 79% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.1mg | 1% | |
| Calcium | 13.8mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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