Seasons and Suppers · by Jennifer Maloney★ 5.0 (2)
Harvest Vegetable Soup
NUTRITION · PER SERVING80M COOK
CAL 15%·PRO 30%
CARBS 39G53% OF CAL
14G FIBER0G ADDED7G INTRINSIC18G OTHER7G TOTAL SUGAR
FAT 10G31% OF CAL
3G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty fall vegetable soup filled with butternut squash, white beans, spinach, and aromatic vegetables in a spiced broth. Comforting and nourishing, perfect for soup season.
mainamericansoupbeans🍪 sheet pan🫕 dutch oven🍲 stockpot🔥 ovengluten free
View the full recipe on Seasons and Suppers →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 5 roma tomatoes
- 1 Tablespoon extra virgin olive oil
- 1/4 cup pancetta ( or bacon, diced)
- 1 jalepeño pepper (cored, seeded and diced)
- 1 cup onion (diced)
- 1 1/2 cups carrots (diced)
- 1 1/2 cups butternut squash (diced)
- 6 cups chicken broth (or vegetable broth)
- Chunk of Parmesan rind (optional)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon cumin
- Pinch cayenne pepper (optional)
- Salt and pepper (to taste)
- 3 cups cooked white navy beans (2 cans, rinsed, if using canned beans)
- 2 cups baby spinach
- Shaved Parmesan (for garnish)
At a glance
PER SERVING · TIME 80M
CAL 15%·PRO 30%
CARBS 39G53% OF CAL
14G FIBER0G ADDED7G INTRINSIC18G OTHER7G TOTAL SUGAR
FAT 10G31% OF CAL
3G SAT7G 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
- 40m
- Cook
- 40m
- Sodium
- 1343mg
- Total sugar
- 7g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1193mg
- Calcium
- 195mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 40M
- SODIUM
- 1343MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.