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Fall Roasted Vegetable & Cranberry Bean Soup

1 1 1 1 1
3
Recipe by
Food.com Food.com

Ingredients

  • 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
Prep Time
25 min
Total Time
4 hr 25 min
Servings
8 servings
units
imperial units us metric

Preparation

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Nutrition Facts

Amount Per Serving
Calories 230 Calories from Fat 40
% Daily Value *
<b>Total Fat</b> 4g 6%
Saturated Fat 0g 0%
<i>Trans Fat</i>
<b>Cholesterol</b> 0%
<b>Sodium</b> 1110mg 46%
<b>Potassium</b> 960mg 27%
<b>Total Carbohydrate</b> 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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