- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 150.8
- Total Fat: 1.6 g
- Cholesterol: 0.0 mg
- Sodium: 722.2 mg
- Total Carbs: 29.7 g
- Dietary Fiber: 7.2 g
- Protein: 5.8 g
Autumn Harvest Soup - adaptedSubmitted by: THERESAT858
IntroductionThis recipe is based on Autumn Harvest Soup from Fitness magazine, with a few modifications. This recipe is based on Autumn Harvest Soup from Fitness magazine, with a few modifications.
1 tablespoon olive oil
1 1/2 cups chopped onion
1/2 teaspoon basil
1/2 teaspoon thyme
4 garlic cloves, minced
2 carrots, chopped
2 celery stalks, chopped
1 14.5-ounce can diced tomatoes
1 14.5-ounce can diced tomatoes with basil & oregano
3-4 chicken bullion cubes (or sub low-sodium broth for 4 cups of water)
large sweet potato (about 1 lb), peeled and diced
2 small white potatoes, peeled and diced
8 cups water
3 1/2 cups chopped or torn kale (about 8 ounces)
1/2 pound green beans, cut into 1-inch pieces
1 15-ounce can white cannellini beans, drained and rinsed
1 15-ounce can red kidney beans, drained and rinsed
Add the tomatoes, bullion, and sweet and white potatoes and 8 cups of water; bring to a boil. Reduce heat and simmer 15-20 minutes. Stir in the kale, green beans and white beans and simmer another 15 minutes (shorter if you'll be reheating it later, or the veggies get a little over done).
Makes 12 hearty 1-cup servings for an appetizer, or 6 larger meal-size servings
This is a very hearty soup, and a great way to get those veggies! It is high in sodium though (I used low-sodium beans, but was out of low-sodium broth) - so enjoy in moderation.
Number of Servings: 12
Recipe submitted by SparkPeople user THERESAT858.