Fall Roasted Vegetable & Cranberry Bean Soup

  • Ingredients 9 Count
  • Nutrition 230 Calories
  • Directions 4 Hours

8 servings

Ingredients

imperial units us metric
  • 2 qts vegetable stock
  • 1 sweet onion (small)
  • 4 ozs butternut squash
  • 4 ozs carrots
  • 1 spaghetti squash (small)
  • 1 bunch curly kale
  • 1/2 lb cranberry beans (dried, soaked over night)
  • 1 tbsp olive oil
  • kosher salt

Directions

BPrep Time25 min

BTotal Time4 hr 25 min

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Nutrition Facts

Amount Per Serving
Calories 230 Calories from Fat 40
% Daily Value *
Total Fat 4g 6%
Saturated Fat 0g 0%
Trans Fat
Cholesterol 0%
Sodium 1110mg 46%
Potassium 960mg 27%
Total Carbohydrate 43g 14%
Dietary Fiber 9g 36%
Sugars 5g
Protein 11g
Vitamin A 260%
Vitamin C 130%
Calcium 15%
Iron 15%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Tastes

salty
savory
sour
bitter
sweet
spicy

Comments

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