Roasted Vegetable Soup

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 202.2
  • Total Fat: 3.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 782.5 mg
  • Total Carbs: 37.7 g
  • Dietary Fiber: 8.8 g
  • Protein: 8.4 g

View full nutritional breakdown of Roasted Vegetable Soup calories by ingredient
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Number of Servings: 6


    1 cup carrots, sliced lengthwise
    2 cups onions, wedged
    2 medium potatoes, wedged
    1 tbsp. olive oil
    4 cups vegetable broth
    2 cups water
    6 cups kale, finely chopped
    1.5 cups cooked great northern beans


Pour olive oil over veggies and toss to coat. Roast at 400 for 30 minutes. Puree and add to large pot, adding water, broth, and kale. Cook over medium low heat until kale is tender, around 45 minutes. Add beans and cook for 5 more minutes.

Number of Servings: 6

Recipe submitted by SparkPeople user AMYKRISTINE2.

TAGS:  Vegetarian Meals |

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