Fall Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
3.5 cup, cubes Butternut Squash 1.5 cup, cubes Rutabagas 3 cup, cubes Turnips 4 cup (8 fl oz) Chicken Broth White pepper and salt to taste
Bring broth to a boil with rutabagas added. Cook for about 10 minutes on medium-low. Add turnips and butternut squash and cook for 15 more minutes or until vegetables are tender enough to suit you.
Serving Size: Makes 4 huge servings, about 2 cups each
Number of Servings: 4
Recipe submitted by SparkPeople user SOSIREGIME.
Serving Size: Makes 4 huge servings, about 2 cups each
Number of Servings: 4
Recipe submitted by SparkPeople user SOSIREGIME.
Nutritional Info Amount Per Serving
- Calories: 127.9
- Total Fat: 0.9 g
- Cholesterol: 5.0 mg
- Sodium: 1,043.7 mg
- Total Carbs: 30.3 g
- Dietary Fiber: 8.3 g
- Protein: 4.1 g
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