Fall Vegetable Soup Recipe | Yummly

Fall Vegetable Soup

BEAUTY FROM BURNT TOAST
13Ingredients
60Minutes
500Calories
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Ingredients

US|METRIC
  • 1 onion (diced)
  • 2 pieces celery (halved lengthwise and thinly sliced)
  • 3 carrots (peeled, halved then quartered and thinly sliced)
  • 3 cloves minced garlic (minced)
  • 1 teaspoon dried thyme
  • 1 teaspoon oregano
  • 1 tablespoon tomato paste (TIP: freeze the rest in an ice cube tray for future use)
  • 6 cups chicken broth (1 1/2 cartons)
  • 1 can diced tomatoes
  • 1 can garbanzo beans (rinsed and drained)
  • 1 can kidney beans (rinsed and drained)
  • 1 cup frozen mixed vegetables
  • 8 ounces pasta shapes (recommend shells or macaroni)
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    NutritionView More

    500Calories
    Sodium23% DV540mg
    Fat11% DV7g
    Protein55% DV28g
    Carbs30% DV91g
    Fiber40% DV10g
    Calories500Calories from Fat60
    % DAILY VALUE
    Total Fat7g11%
    Saturated Fat0g0%
    Trans Fat
    Cholesterol
    Sodium540mg23%
    Potassium1280mg37%
    Protein28g55%
    Calories from Fat60
    % DAILY VALUE
    Total Carbohydrate91g30%
    Dietary Fiber10g40%
    Sugars7g14%
    Vitamin A180%
    Vitamin C100%
    Calcium15%
    Iron25%

    * 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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