Rainbow Garlic Soup

45 mins (prep 15, cooking 30)
13 ingredients
6-8 servings
I make this soup often. My family loves it...my kids even ASK for it, if you can believe that. You don't have to puree it, but we think it's better pureed. Use vegetable broth for a vegetarian soup.

Categories:  served-hot , <-60-mins , low-sat.-fat , comfort-food , taste~mood , equipment , soups-&-stews , low-carb , low-in... , time-to-make , low-protein , low-cholesterol , low-calorie , presentation , healthy , vegetable , healthy-2 , stove-top ,
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Serving Size (561.67 g)
Servings 6
Amount per Serving
Calories 321.14 Calories from Fat 71.19
% Daily Value *
Total Fat 7.91g 73.04%
Saturated Fat 0.78g 23.32%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 1607.25mg 401.81%
Total Carbohydrate 51.8g 103.6%
Dietary Fiber 8.11 g 194.6%
Sugars 16.26 g %
Protein 12.94g 155.26%
Vitamin A 14300.44IU% Vitamin C 31.64mg%
Calcium 191.2mg% Iron 2.77mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
large, large garlic cloves, dried red pepper flakes, yellow squash, fresh ground black pepper