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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 133.1
  • Total Fat: 2.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 440.4 mg
  • Total Carbs: 24.6 g
  • Dietary Fiber: 4.8 g
  • Protein: 6.6 g

View full nutritional breakdown of Harvest Vegetable Soup calories by ingredient
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Harvest Vegetable Soup

Submitted by: ANNEROUSSEAU

Introduction

This is a sweet vegetable soup. It can be made vegan by substituting vegetable stock for the beef stock. This is a sweet vegetable soup. It can be made vegan by substituting vegetable stock for the beef stock.
Number of Servings: 9

Ingredients

    1-1/2 cups chopped onions
    1 Tbsp olive oil
    1-1/2 cups chopped butternut squash (about 1/2 of a squash)
    1-1/2 cups chopped carrots (about 1/2 lb)
    1 can petite diced tomatoes (16 oz can, about 2 cups)
    1-1/2 cups whole kernel corn (frozen, about 1 10-oz box)
    1-1/2 cups baby lima beans (frozen, about 1 10 oz box)
    1-1/2 cups frozen cut green beans
    1 32 oz carton of beef broth (any kind)
    4-6 cups water

Directions

Saute the onion in the olive oil until glassy. Add carrots, squash, lima beans, beef broth, 4 cups water, tomatoes and bring soup to a boil. Simmer 30 minutes. Add corn, green beans and 2 more cups of water if desired; simmer another 30 minutes.

Serving size = 2 cups

Number of Servings: 9

Recipe submitted by SparkPeople user ANNEROUSSEAU.






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