Fragrant Autumn Vegetable Soup Recipe

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Ingredients:

Serving

2 tbsp extra virgin olive oil
2 cups chopped yellow onion
1 tbsp minced garlic
2 bay leaves
2 tsp paprika
1 tsp ground black pepper
1/8 tsp ground cinnamon
4 cups peeled, seeded and chopped butternut squash
1 (14.5 oz) can hunt's petite diced tomatoes, undrained
1 (6 oz) can hunt's tomato paste
4 cups vegetable broth
1 (10 oz) package frozen whole kernel corn
1 (19 oz) can cannellini beans, drained, rinsed
2 tbsp thinly sliced fresh basil

Directions:

Heat oil in large saucepan over medium-high heat until hot. Add onions and garlic; cook and stir 3 to 4 minutes or until onions are tender. Stir in bay leaves, paprika, pepper and cinnamon.
Mix in squash, undrained tomatoes, tomato paste and broth; bring to a boil. Reduce heat to medium-low; simmer 15 to 20 minutes or until squash is tender, stirring occasionally.
Stir in corn and beans; increase heat to medium and simmer 5 minutes. Sprinkle with basil before serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	215.62 Kcal (903 kJ)
Calories from fat	89.4 Kcal
		% Daily Value*
Total Fat	9.93g	15%
Cholesterol	1.41mg	0%
Sodium	759mg	32%
Potassium	627.32mg	13%
Total Carbs	29.52g	10%
Sugars	5.26g	21%
Dietary Fiber	4.48g	18%
Protein	4.58g	9%
Vitamin C	21.9mg	37%
Vitamin A	0.8mg	27%
Iron	2.6mg	15%
Calcium	72.8mg	7%

Amount Per 100 g
Calories	80.19 Kcal (336 kJ)
Calories from fat	33.25 Kcal
		% Daily Value*
Total Fat	3.69g	15%
Cholesterol	0.52mg	0%
Sodium	282.27mg	32%
Potassium	233.3mg	13%
Total Carbs	10.98g	10%
Sugars	1.96g	21%
Dietary Fiber	1.67g	18%
Protein	1.7g	9%
Vitamin C	8.2mg	37%
Vitamin A	0.3mg	27%
Iron	1mg	15%
Calcium	27.1mg	7%

* 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

4.3

Points
6

PointsPlus

Good Points

saturated fat free,
cholesterol free

Bad Points

High in Sodium

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