Fall Vegetable Soup Recipe | Yummly
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Fall Vegetable Soup

SEASONS AND SUPPERS(1)
Love: "Love this soup❗️ I will for sure be making this a…" Read More
15Ingredients
40Minutes
210Calories
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Fall Vegetable Soup

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Ingredients

US|METRIC
4 SERVINGS
  • 2 Tbsp. olive oil
  • 3 medium carrots (cut in to medium dice)
  • 1 yellow onion (large, cut in to medium dice)
  • 2 cloves garlic (medium, minced)
  • 2 cups butternut squash (cubed peeled, about half a 2-lb. squash)
  • 1/4 tsp. ground allspice
  • chilies (Pinch crushed, or cayenne, or more, to taste)
  • kosher salt
  • pepper
  • 1 qt. low salt chicken broth
  • 14.5 oz. diced tomatoes
  • 4 sprigs fresh thyme
  • 2 cups chopped kale (lightly packed coarsely, alternately, chard or spinach)
  • 1 cup canned chickpeas (cannellini beans or mixed beans, I like to use mixed, myself)
  • shaved Parmesan (Optional: Garnish with, or Pecorino)
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    NutritionView More

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    210Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories210Calories from Fat100
    % DAILY VALUE
    Total Fat11g17%
    Saturated Fat1.5g8%
    Trans Fat
    Cholesterol<5mg1%
    Sodium390mg16%
    Potassium970mg28%
    Protein9g18%
    Calories from Fat100
    % DAILY VALUE
    Total Carbohydrate26g9%
    Dietary Fiber5g20%
    Sugars8g16%
    Vitamin A320%
    Vitamin C60%
    Calcium10%
    Iron10%

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

    Reviews(1)

    Reviewer Profile Image
    Love 4 years ago
    Love this soup❗️ I will for sure be making this again😃

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