Try this Harvest Bowl Soup recipe, or contribute your own.
Suggest a better descriptionIn 6 quart dutch oven over medium heat, in hot oil, cook onions, carrots and celery with garlic and Italian seasoning until vegetables are tender. STir in remaining ingredients except kidney beans and squash. Heat to boiling. Reduce heat to very low; simmer 30 minutes. Add kidney beans and squash, cook 5 minutes more or until squash is tender. Remove bay leaf.
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Serving Size: 1 Serving (1070g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 412 | ||
Calories from Fat: 54 (13%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6g | 8 % | |
Saturated Fat 1.1g | 5 % | |
Monounsaturated Fat 2.9g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 315.1mg | 11 % | |
Potassium 1989.1mg | 52 % | |
Total Carbohydrate 87.8g | 26 % | |
Dietary Fiber 20.7g | 83 % | |
Sugars, other 67.1g | ||
Protein 10.6g | 15 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 412
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