This soup is perfect for ushering in fall: It's hearty enough for the beginning of soup season, yet brothy and veggie-packed so that it doesn't feel too heavy. Pair it with a slaw or kale side salad and crusty whole-grain bread for a light, satisfying dinner. This recipe is ideal for a weekend, when you can check on the slow cooker after just a few hours; though you won't be able to leave the soup unattended all day, this still offers the benefit of hands-free, fuss-free cooking. Either baby red, Yukon Gold, or fingerling potatoes will work well here, as they'll maintain their shape nicely during cooking.
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Serving Size: 1 Serving (414g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 189 | ||
Calories from Fat: 39 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.3g | 6 % | |
Saturated Fat 1.3g | 6 % | |
Monounsaturated Fat 0.9g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 66.1mg | 20 % | |
Sodium 520.5mg | 18 % | |
Potassium 623.7mg | 16 % | |
Total Carbohydrate 18.5g | 5 % | |
Dietary Fiber 4.1g | 16 % | |
Sugars, other 14.4g | ||
Protein 21.2g | 30 % | |
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: 189
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