Ingredients:
- 5 cups roasted organic vegetable stock
- 1 cup delmonte sweet corn, drained
- 1 (10 oz) package of cascadian farms squash puree
Directions:
- Put the roasted vegetable stock and water in large pot; add garlic, onions, fresh carrots and sweet potatoes. Bring to simmer and cover. Cook for 25 minutes. Add green beans, sweet potatoes, corn and spinach. Cook for 10 minutes. Add tomatoes products, squash puree, miso mixture and herbs. Simmer for 60 minutes. You can add more water if you want a more brothy soup.
- This soup can be frozen in quart jars. When I serve the soup, I usually add 1/2 cup of beans, rice, tofu or quinoa for each 1 cup of soup. Whatever is in the fridge works great. Great with rustic Italian rosemary bread!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 294.23 Kcal (1232 kJ) | ||
| Calories from fat | 4.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.48g | 1% | |
|---|---|---|---|
| Sodium | 1124.12mg | 47% | |
| Potassium | 1270.13mg | 27% | |
| Total Carbs | 58.26g | 19% | |
| Sugars | 21.27g | 85% | |
| Dietary Fiber | 16.06g | 64% | |
| Protein | 14.58g | 29% | |
| Vitamin C | 65.1mg | 108% | |
| Vitamin A | 10.5mg | 351% | |
| Iron | 7.5mg | 41% | |
| Calcium | 477.3mg | 48% | |
| Amount Per 100 g | |||
| Calories | 27.18 Kcal (114 kJ) | ||
| Calories from fat | 0.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.04g | 1% | |
|---|---|---|---|
| Sodium | 103.85mg | 47% | |
| Potassium | 117.34mg | 27% | |
| Total Carbs | 5.38g | 19% | |
| Sugars | 1.96g | 85% | |
| Dietary Fiber | 1.48g | 64% | |
| Protein | 1.35g | 29% | |
| Vitamin C | 6mg | 108% | |
| Vitamin A | 1mg | 351% | |
| Iron | 0.7mg | 41% | |
| Calcium | 44.1mg | 48% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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