Winter Harvest Vegetable Soup Recipe

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Winter Harvest Vegetable Soup
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Ingredients:

Directions:

  1. In a saucepan melt the butter and add olive oil.
  2. Saute onions, celery and garlic until translucent but not browned. Remove from heat and place in a large stock pot.
  3. Add stock, potatoes, squash, turnips, carrots, parsnips and bay leaves then bring to a gentle boil over medium high heat.
  4. Reduce heat and simmer 5 minutes.
  5. Remove from heat and add apples, basil, thyme, pepper and salt to taste, mixing well.
  6. Ladle into prepared jars leaving a 1 headspace.
  7. Process pint jars for 75 minutes and quarts for 90 minutes at 10 lb pressure.
  8. Adjust pressure according to your altitude and / or style of canner.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2301.55 Kcal (9636 kJ)
Calories from fat 447.09 Kcal
% Daily Value*
Total Fat 49.68g 76%
Cholesterol 102.53mg 34%
Sodium 4131.48mg 172%
Potassium 7756.21mg 165%
Total Carbs 383.81g 128%
Sugars 148.57g 594%
Dietary Fiber 55.89g 224%
Protein 95.06g 190%
Vitamin C 283.2mg 472%
Vitamin A 15.2mg 507%
Iron 15.9mg 88%
Calcium 802.3mg 80%
Amount Per 100 g
Calories 50.32 Kcal (211 kJ)
Calories from fat 9.78 Kcal
% Daily Value*
Total Fat 1.09g 76%
Cholesterol 2.24mg 34%
Sodium 90.34mg 172%
Potassium 169.59mg 165%
Total Carbs 8.39g 128%
Sugars 3.25g 594%
Dietary Fiber 1.22g 224%
Protein 2.08g 190%
Vitamin C 6.2mg 472%
Vitamin A 0.3mg 507%
Iron 0.3mg 88%
Calcium 17.5mg 80%

* 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

  • 49.4
    Points
  • 59
    PointsPlus

Good Points

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

Bad Points

  • High in Sodium,
  • High in Sugar

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