Autumn Vegetable Soup Recipe

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Autumn Vegetable Soup
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Ingredients:

Directions:

  1. Preheat oven to 400°.
  2. Add oil to a 13x9 inch baking dish; place dish in oven and let oil get heated.
  3. Add vegetables and thyme to pan; roast, covered, for 20 minutes.
  4. Stir and roast, uncovered, for another 10 minutes.
  5. To a soup pot add beans, stock, roasted vegetables, and spices.
  6. Simmer for 20 minutes; adjust seasoning to taste with salt and pepper.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 977.01 Kcal (4091 kJ)
Calories from fat 51.77 Kcal
% Daily Value*
Total Fat 5.75g 9%
Sodium 37212.66mg 1551%
Potassium 375.77mg 8%
Total Carbs 186.92g 62%
Sugars 2.87g 11%
Dietary Fiber 5.69g 23%
Protein 3.87g 8%
Vitamin C 9.5mg 16%
Vitamin A 0.4mg 14%
Iron 1.9mg 11%
Calcium 62.7mg 6%
Amount Per 100 g
Calories 275.87 Kcal (1155 kJ)
Calories from fat 14.62 Kcal
% Daily Value*
Total Fat 1.62g 9%
Sodium 10507.23mg 1551%
Potassium 106.1mg 8%
Total Carbs 52.78g 62%
Sugars 0.81g 11%
Dietary Fiber 1.61g 23%
Protein 1.09g 8%
Vitamin C 2.7mg 16%
Vitamin A 0.1mg 14%
Iron 0.5mg 11%
Calcium 17.7mg 6%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 19.2
    Points
  • 22
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium

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