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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 188.6
  • Total Fat: 1.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 528.1 mg
  • Total Carbs: 40.2 g
  • Dietary Fiber: 11.7 g
  • Protein: 8.0 g

View full nutritional breakdown of Slow Cooker Fall Soup calories by ingredient
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Slow Cooker Fall Soup

Submitted by: GREENMAMMA

Introduction

This makes 8 2-cup servings and is really nutritious. There is a lot of waiting involved. The beans need to soaked, it cooks for 10 hours on low. But it's warm, healthy, and filling. The servings are huge and there is room for crusty bread or meat. Add whatever spices you prefer but keep in mind that the base of the soup is butternut squash. Enjoy!

Nutrition Info
Potassium 909.3 mg Sugars 2.4 g
Vitamin A 396.6 % Vitamin B-6 20.1 %
Vitamin C 100.2 % Vitamin D 0.0 %
Vitamin E 2.7 % Calcium 14.8 %
Copper 16.3 % Folate 22.7 %
Iron 22.9 % Magnesium 22.5 %
Manganese 42.1 % Niacin 13.9 %
Pantothenic Acid 8.5 % Phosphorus 15.2 %
Riboflavin 9.0 % Selenium 3.8 %
Thiamin 17.3 % Zinc 6.5 %
This makes 8 2-cup servings and is really nutritious. There is a lot of waiting involved. The beans need to soaked, it cooks for 10 hours on low. But it's warm, healthy, and filling. The servings are huge and there is room for crusty bread or meat. Add whatever spices you prefer but keep in mind that the base of the soup is butternut squash. Enjoy!

Nutrition Info
Potassium 909.3 mg Sugars 2.4 g
Vitamin A 396.6 % Vitamin B-6 20.1 %
Vitamin C 100.2 % Vitamin D 0.0 %
Vitamin E 2.7 % Calcium 14.8 %
Copper 16.3 % Folate 22.7 %
Iron 22.9 % Magnesium 22.5 %
Manganese 42.1 % Niacin 13.9 %
Pantothenic Acid 8.5 % Phosphorus 15.2 %
Riboflavin 9.0 % Selenium 3.8 %
Thiamin 17.3 % Zinc 6.5 %

Number of Servings: 8

Ingredients

    Butternut Squash, 2-3 lbs, skin & seeds removed, 2-in cubes
    Chicken Broth, 4 cup
    Thyme, ground, 2 tbsp
    Garlic, 3 cloves, halved
    Onions, raw, 1 cup, chopped
    Turkey Bacon, 2 slices, chopped
    Kale, 2.5 cup, chopped
    Red kidney beans, dry, 2 cup, soaked overnight
    Baby Carrots, raw, 8 large, chopped
    Green Bell Pepper, 1 medium, chopped
    Yellow Sweet Corn, Frozen, 1 cup kernels
    Pepper, black, 1 tbsp

Directions

Makes 8 2-cup servings.

1. Pour broth into slow cooker.

2. Mix everything else in a bowl to distribute the flavors.

3. Transfer to slow cooker and cook on low for 10 hours.

Number of Servings: 8

Recipe submitted by SparkPeople user GREENMAMMA.






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