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Italian Vegetable Soup with Summer Squash
BAREFEET IN THE KITCHEN21Ingredients
70Minutes
940Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 lb. ground beef
- 2 tsp. olive oil
- 1 yellow onion (large sweet)
- 3 cups carrots (sliced into bite size pieces)
- 2 cups celery (sliced into bite size pieces)
- 28 oz. diced tomatoes (petite)
- 30 oz. tomato sauce
- 1 1/2 cups great northern beans
- 15 oz. canned beans
- 1 1/2 cups great northern beans
- 1 1/2 cups kidney beans
- 15 oz. canned beans
- 1 1/2 cups kidney beans
- 4 cups chicken broth (or beef broth)
- 1 Tbsp. kosher salt (reduce this amount it using canned broth or bouillon)
- 1 Tbsp. italian seasoning
- 1 tsp. ground black pepper (freshly)
- 2 cups frozen corn
- 2 cups frozen peas
- 2 cups yellow squash (crookneck, chopped bite size, this was five very small squash)
- freshly grated Parmesan (Optional:, or Pecorino Romano cheese)
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NutritionView More
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940Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories940Calories from Fat290 |
% DAILY VALUE |
Total Fat32g49% |
Saturated Fat11g55% |
Trans Fat1g |
Cholesterol90mg30% |
Sodium3140mg131% |
Potassium3510mg100% |
Protein62g |
Calories from Fat290 |
% DAILY VALUE |
Total Carbohydrate113g38% |
Dietary Fiber28g112% |
Sugars39g |
Vitamin A380% |
Vitamin C230% |
Calcium40% |
Iron60% |
* 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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