Seasons and Suppers · by Jennifer Maloney★ 5.0 (6)

Fall Vegetable Soup

Name: Fall Vegetable Soup
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6, 6 servings
Cuisine: american
Ingredients: 1 Tablespoons olive oil; 3 medium carrots (cut in to medium dice (about 2 cups)); 1 small yellow onion (cut in to medium dice (about 1/2 cup)); 2 cloves garlic (minced); 2 cups butternut squash (peeled and cut into 1/2-inch-cubes or frozen butternut cubes); 1/4 teaspoon allspice; 1/8 teaspoon red pepper flakes (or cayenne, or more, to taste); 1 teaspoon salt; 4 cups chicken broth (or vegetable broth, for a vegetarian soup); 14 oz canned tomatoes (diced, whole, crushed or canned cherry tomatoes); 3 sprigs fresh thyme (or a 1/4 teaspoon dried thyme leaves); 2 cups kale (coarsely chopped, or chard or spinach); 16-19 oz canned beans or chickpeas (drained and rinsed); Optional: Garnish with shaved Parmesan or Pecorino

NUTRITION · PER SERVING55M COOK

CAL 13%·PRO 20%

CARBS 38G60% OF CAL

11G FIBER0G ADDED8G INTRINSIC19G OTHER8G TOTAL SUGAR

FAT 9G30% OF CAL

1G SAT8G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty fall vegetable soup with butternut squash, carrots, kale, and chickpeas in a broth subtly warmed by allspice. Wholesome and satisfying with seasonal vegetables. Serve hot as a vegetarian main.

mainamericansoupbeansgluten freevegetarian

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We index the facts; the cooking instructions live with the creator.

Ingredients

serves 6

1 Tablespoons olive oil
3 medium carrots (cut in to medium dice (about 2 cups))
1 small yellow onion (cut in to medium dice (about 1/2 cup))
2 cloves garlic (minced)
2 cups butternut squash (peeled and cut into 1/2-inch-cubes or frozen butternut cubes)
1/4 teaspoon allspice
1/8 teaspoon red pepper flakes (or cayenne, or more, to taste)
1 teaspoon salt
4 cups chicken broth (or vegetable broth, for a vegetarian soup)
14 oz canned tomatoes (diced, whole, crushed or canned cherry tomatoes)
3 sprigs fresh thyme (or a 1/4 teaspoon dried thyme leaves)
2 cups kale (coarsely chopped, or chard or spinach)
16-19 oz canned beans or chickpeas (drained and rinsed)
Optional: Garnish with shaved Parmesan or Pecorino

At a glance

PER SERVING · TIME 55M

CAL 13%·PRO 20%

CARBS 38G60% OF CAL

11G FIBER0G ADDED8G INTRINSIC19G OTHER8G TOTAL SUGAR

FAT 9G30% OF CAL

1G SAT8G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Complete estimate · 100% of estimated mass resolved

All countable ingredients resolved. Figures are per serving.

Prep: 20m
Cook: 35m
Sodium: 1363mg
Total sugar: 8g
Added sugar: 0g

Nutrition estimated from ingredients, per serving.

Vitamins & minerals

Potassium: 913mg
Calcium: 138mg
Iron: 3mg

Estimated from ingredients; USDA coverage varies by food.

PREP: 20M
SODIUM: 1363MG
ESTIMATE: COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.

Fall Vegetable Soup

Nutrition & ingredients

Ingredients

At a glance