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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 86.0
  • Total Fat: 1.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 163.0 mg
  • Total Carbs: 15.3 g
  • Dietary Fiber: 5.8 g
  • Protein: 3.7 g

View full nutritional breakdown of October Stone Soup calories by ingredient
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October Stone Soup

Submitted by: 60SIXTY

Introduction

Made from scratch, organic autumn veggies from CSA except one store bought yellow onion. Very low sodium as prepared.
1 Diabetic Carb = 15 grams of carbs.
Made from scratch, organic autumn veggies from CSA except one store bought yellow onion. Very low sodium as prepared.
1 Diabetic Carb = 15 grams of carbs.

Number of Servings: 10

Ingredients

    Omit the stone.
    One cup white navy beans & one garlic clove, boiled & rested for 1 hour.
    4 cups home made organic veggie broth
    1 TBS Canola Oil
    1 yellow onion, sliced & quartered
    2 cups assorted varieties of radishes, trimmed, halved or quartered.
    2 cups assorted carrots, clean, peal if desired
    1 very small red cabbage, cored and sliced in half
    2 chopped medium red bell peppers
    4 cups of mix of chopped Rainbow Swiss chard & Kale
    1 tsp. Herbes de Provence
    1 tsp. Allspice


Directions

Prepare beans from dried state using quick directions on pkg. One garlic clove sliced a& in the boiled with the beans.
Made the broth from organic veggie scraps in a rice cooker.

Clean & Prep root veggies & cabbage. Put oil in bowl. As prep veggies, coat in oil, then place on baking sheet. Cook in 350 oven for 45". Cool a little, then cut in smaller bite size pieces. Add to crock pot with broth & drained navy beans.
Cook on high one hour.
Add Swiss Chard & kale that has been rinsed, chopped, & spun dry in salad spinner. I included the stems as most of the leaves were fairly small. Continue to cook on high until well wilted or ready for dinner.

Can freeze. Add variety ingredients to make each meal unique. Serve as a side or as a main course.

Serving size = 1/10th of total


Serving Size: Makes ten 1.5 cup servings

Number of Servings: 10

Recipe submitted by SparkPeople user 60SIXTY.






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