Directions:
- Crumble bouillon cubes into water in a large pot; bring to a boil. Add squash to the boiling liquid; cook until squash is beginning to soften, 6 to 8 minutes. Stir carrots into the liquid; continue cooking until carrots are just tender, about 5 minutes. Remove from heat and set aside.
- Heat oil in a skillet over medium heat. Cook onion with rosemary in the hot oil until translucent, about 5 minutes. Stir bacon into the onion; cook and stir until the bacon is crisp, 7 to 10 minutes. Scoop bacon and onion mixture directly into the pot with the squash. Stir beans through the mixture. Garnish with blue cheese to serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 223.52 Kcal (936 kJ) | ||
| Calories from fat | 125.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.95g | 21% | |
|---|---|---|---|
| Cholesterol | 22.98mg | 8% | |
| Sodium | 1085.01mg | 45% | |
| Potassium | 574.81mg | 12% | |
| Total Carbs | 17.52g | 6% | |
| Sugars | 2.8g | 11% | |
| Dietary Fiber | 4.13g | 17% | |
| Protein | 8.18g | 16% | |
| Vitamin C | 12.7mg | 21% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 1.2mg | 7% | |
| Calcium | 143.4mg | 14% | |
| Amount Per 100 g | |||
| Calories | 48.83 Kcal (204 kJ) | ||
| Calories from fat | 27.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.05g | 21% | |
|---|---|---|---|
| Cholesterol | 5.02mg | 8% | |
| Sodium | 237.05mg | 45% | |
| Potassium | 125.58mg | 12% | |
| Total Carbs | 3.83g | 6% | |
| Sugars | 0.61g | 11% | |
| Dietary Fiber | 0.9g | 17% | |
| Protein | 1.79g | 16% | |
| Vitamin C | 2.8mg | 21% | |
| Vitamin A | 0.1mg | 10% | |
| Iron | 0.3mg | 7% | |
| Calcium | 31.3mg | 14% | |
* 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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