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Kale and Roasted Vegetable Soup

Kale and Roasted Vegetable Soup

  • Ingredients 11 Count
  • Nutrition 330 Calories
  • Total Time 85 Minutes
  • Rating 1 1 1 1 1 2 Reviews
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6 servings

Ingredients

imperial units us metric
  • 3 carrots (medium, peeled and quartered lenthwise)
  • 2 tomatoes (large, quartered)
  • 1 onions (large, cut into 8 wedges or 4 or 5 slices)
  • 1/2 butternut squash (small, peeled, seeded, cut lengthwise into 1/2 inch thick wedges)
  • 6 garlic cloves
  • 1 tbsp olive oil
  • 6 cups vegetable broth (or more of)
  • 4 cups kale (finely chopped)
  • 3 thyme sprigs (large fresh)
  • 1 bay leaf
  • 15 ozs great northern beans (drained)

Directions

BTotal Time1 hr 25 min

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2 Reviews

1 1 1 1 1 (5.0 out of 5 stars)
1 1 1 1 1

Lisa G. 2016-01-03T19:33:49Z 1 1 1 1 1
Agree - takes time to make and worth it. Best soup base I've made. Will make it again and have recommended it to family and friends. May try the soup base and using other veggies.
T

Jessie S. 2015-08-26T02:43:12Z 1 1 1 1 1
Took a long time to make, but well worth it in the end. Didn't end up with as much liquid as I thought it would, but enjoyed nonetheless as a stew. Very hearty! Love the healthy ingredients too.
T

Nutrition Facts

6 servings

Amount Per Serving
Calories 330 Calories from Fat 30
% Daily Value *
Total Fat 3.5g 5%
Saturated Fat 0g 0%
Trans Fat
Cholesterol 0%
Sodium 990mg 41%
Potassium 1460mg 42%
Total Carbohydrate 61g 20%
Dietary Fiber 17g 68%
Sugars 8g
Protein 18g
Vitamin A 270%
Vitamin C 90%
Calcium 20%
Iron 25%
* 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

Recipe Tags

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