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Ingrid De La Flor: "Good vegetarian/vegan soup recipe! Very tasty and…" Read More
13Ingredients
60Minutes
400Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. olive oil
- 1 onion (large, chopped)
- 5 cloves garlic (minced)
- 2 carrots (chopped)
- 1 stalk celery (chopped)
- 4 cups vegetable broth
- 1 large potato (chopped)
- 2 bay leaves
- 1 Tbsp. dried basil
- 1 tsp. sea salt
- 1/2 tsp. ground black pepper
- 1 pinch ground thyme
- 30 oz. great northern beans (rinsed and drained)
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NutritionView More
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400Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories400Calories from Fat25 |
% DAILY VALUE |
Total Fat3.5g5% |
Saturated Fat0g0% |
Trans Fat |
Cholesterol |
Sodium1570mg65% |
Potassium1400mg40% |
Protein20g |
Calories from Fat25 |
% DAILY VALUE |
Total Carbohydrate70g23% |
Dietary Fiber19g76% |
Sugars6g |
Vitamin A110% |
Vitamin C45% |
Calcium20% |
Iron30% |
* 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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Reviews(3)
Ingrid De La Flor a year ago
Good vegetarian/vegan soup recipe! Very tasty and can be tweaked to your liking with extra ingredients!
Kendra Herdtner 7 years ago
This is a good soup, especially given how healthy it is, However, I'm used to spicier and more fattening foods (the only reason I didn't rate it as a 5). I would make this again as a vegetable soup to accompany pizza or pasta. I added shredded Parmesan to this soup and found it went well.