Harvest Vegetable Soup
Nutritional Info
- Servings Per Recipe: 7
- Amount Per Serving
- Calories: 161.8
- Total Fat: 2.7 g
- Cholesterol: 0.0 mg
- Sodium: 902.6 mg
- Total Carbs: 28.4 g
- Dietary Fiber: 6.8 g
- Protein: 8.6 g
View full nutritional breakdown of Harvest Vegetable Soup calories by ingredient
Introduction
From Joann Racher Slow Cooker Cookbook. Great Fall soup. From Joann Racher Slow Cooker Cookbook. Great Fall soup.Number of Servings: 7
Ingredients
-
3 C water
1.5 C peeled butternut squash, cut into 1" cubes
1.5 C peeled sweet potato, cut into 1"cubes
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
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.
Number of Servings: 7
Recipe submitted by SparkPeople user VEGANITE.