Try this Alton's Winter Squash Soup recipe, or contribute your own.
Suggest a better description2T olive oil high heat in stock pot
Add credibility saute until browned, ~5min
Set aside mushrooms, heat to low
2T olive oil add onion celery carrot, ~30min until soft
Add tomatoes, sage, rosemary, garlic
5min, stir & break up tomatoes
Add water, soy sauce, parm rind
High heat to reach boil (15min?) then low
Add squash & kale, cover until tender, 30-35min
Add mushrooms back in, beans, vinegar
Cook until all beans hot, about 15 min
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (3118g) | ||
Recipe Makes: 1 | ||
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Calories: 198 | ||
Calories from Fat: 17 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.9g | 3 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 172mg | 6 % | |
Potassium 1138.7mg | 30 % | |
Total Carbohydrate 44.5g | 13 % | |
Dietary Fiber 10.9g | 43 % | |
Sugars, other 33.7g | ||
Protein 9.2g | 13 % | |
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: 198
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