Ingredients

  • 5 cups chicken broth (Reduced-sodium, or veggie broth)
  • 2 cups butternut squash (cut into 3/4 inch cubes, about 1/2 a small squash)
  • 2 ribs (celery, sliced)
  • 2 cups cauliflower (cut into florets)
  • 1/4 cup tomato paste
  • 2 cans fire-roasted diced tomatoes (with garlic, 14.5 oz each)
  • 1 large carrot (sliced)
  • 1/2 red bell pepper (sliced)
  • 1/2 zucchini (Large, sliced and halved)
  • 1 1/2 teaspoons sea salt (to taste)
  • 1 1/2 teaspoons dried oregano
  • 1 1/2 teaspoons dried basil
  • 1 teaspoon ground cumin
  • 1/4 teaspoon black pepper
  • 3 bay leaves
  • 1 head garlic
  • 1 teaspoon olive oil
  • 6 ounces spinach
  • 1/3 cup parsley (diced)
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NutritionView more

510Calories
Sodium52%DV1250mg
Fat43%DV28g
Protein88%DV45g
Carbs8%DV24g
Fiber24%DV6g

PER SERVING *

Calories510Calories from Fat250
% DAILY VALUE*
Total Fat28g43%
Saturated Fat9g45%
Trans Fat
Cholesterol100mg33%
Sodium1250mg52%
Potassium1930mg55%
Protein45g88%
Calories from Fat250
% DAILY VALUE*
Total Carbohydrate24g8%
Dietary Fiber6g24%
Sugars7g14%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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