Harvest Vegetable Soup

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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
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From Joann Racher Slow Cooker Cookbook. Great Fall soup. From Joann Racher Slow Cooker Cookbook. Great Fall soup.
Number of Servings: 7


    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


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.

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