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Nutritional Info
  • 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

View full nutritional breakdown of Autumn Harvest Soup - adapted calories by ingredient
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Autumn Harvest Soup - adapted

Submitted by: THERESAT858

Introduction

This 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.
Number of Servings: 12

Ingredients

    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

Directions

In a VERY large soup pot (my 5-qt pot was almost not big enough), heat the olive oil over medium-high heat. Add the onion, basil, thyme, garlic, carrots and celery. Cook, stirring occasionally, about 7 minutes or until vegetables are soft.

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.






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