Nutritional Info
- Servings Per Recipe: 7
- Amount Per Serving
- Calories: 161.8
- Total Fat: 2.7 g
- Cholesterol: 0.0 mg
- Sodium: 902.6 mg
- Total Carbs: 28.4 g
- Dietary Fiber: 6.8 g
- Protein: 8.6 g
View full nutritional breakdown of Harvest Vegetable Soup calories by ingredient
Harvest Vegetable Soup
Submitted by: VEGANITEIntroduction
From Joann Racher Slow Cooker Cookbook. Great Fall soup. From Joann Racher Slow Cooker Cookbook. Great Fall soup.Number of Servings: 7
Ingredients
-
3 C water
1.5 C peeled butternut squash, cut into 1" cubes
1.5 C peeled sweet potato, cut into 1"cubes
1.5 C finely chopped carrots
.75 C chopped sweet pepper, optional
.25 C nutritional food yeast flakes
1 Tbl olive oil
2 tsp salt
1.75 C great northern, navy or garbanzo beans - drain if canned is used
1 tsp basil
Directions
Combine ingredients up to salt in a slow cooker until tender. Carrots need to be small since they take a long time to cook. After vegetables are ccoked add the last two ingredients. Next the blend the soup in a blender - two cups at a time. Add water to make soup to thin, if desired.
Number of Servings: 7
Recipe submitted by SparkPeople user VEGANITE.
Number of Servings: 7
Recipe submitted by SparkPeople user VEGANITE.
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