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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 211.7
  • Total Fat: 1.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 529.3 mg
  • Total Carbs: 45.7 g
  • Dietary Fiber: 8.9 g
  • Protein: 7.3 g

View full nutritional breakdown of Acorn Squash and Garbanzo Bean Soup calories by ingredient
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Acorn Squash and Garbanzo Bean Soup




Number of Servings: 4

Ingredients

    1 (1 1/4 lb.) acorn squash, halved & seeded
    1 3/4 c. water
    1 (28 oz.) can stewed tomatoes, undrained
    3/4 c. onion, chopped
    3/4 c. carrot, chopped
    3/4 c. celery, chopped
    1 tsp. beef flavored vegetarian bouillon
    1/2 tsp. ground cumin
    1/2 tsp. caraway seeds, crushed
    1/4 tsp. red pepper (optional)
    1 bay leaf
    1 (15 oz.) can garbanzo beans, drained
    1 zucchini, cut into 1" slices

Directions


Peel acorn squash and cut into 3/4 inch pieces. Combine acorn squash and next 10 ingredients in a large pan, bring to a boil. Cover; reduce heat, and simmer 15 minutes. Add garbanzo beans and zucchini, simmer 10 minutes or until zucchini is tender. Discard bay leaf. Ladle into soup bowls to serve.
Yield 9 cups, serving is appx 2 cups

Number of Servings: 4

Recipe submitted by SparkPeople user PESCETARIAN.






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