Harvest Vegetable Soup

Name: Harvest Vegetable Soup Recipe
Cook time: 420 min
Total time: 420 min
Yield: 7
Ingredients: 3 C water; 1.5 C peeled butternut squash cut into 1 cubes; 1.5 C peeled sweet potato cut into 1cubes; 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

Minutes to Cook: 420

Number of Servings: 7

Ingredients

3 C water1.5 C peeled butternut squash, cut into 1" cubes1.5 C peeled sweet potato, cut into 1"cubes1.5 C finely chopped carrots.75 C chopped sweet pepper, optional.25 C nutritional food yeast flakes1 Tbl olive oil 2 tsp salt1.75 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.

Servings Per Recipe: 7

Nutritional Info Amount Per Serving