Falling for Fall Soup
Try this Falling for Fall Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 6
vegan
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
dairy free
pescatarian
- 1 stalk celery chopped
- 1 teaspoon garlic powder
- 1 dash red pepper flakes
- 2 teaspoons onion powder
- 1 cup cooked quinoa
- 1 yellow onion chopped
- 1 carrots chopped
- 1/2 green bell pepper chopped
- 3 mini sweet red peppers chopped
- 1 15 oz can fire roasted diced tomato i used muir glen organic
- 3 cans cannellini beans drained & rinsed
- 6 – 8 cups vegetable broth
- 2 cups cubed butternut squash i used frozen cubed
- 3 stalks kale torn in small pieces w/out stalks
- 2 – 3 tablespoons tomato paste
- 2 – 3 tablespoons low-sodium soy sauce can substitute liquid aminos
- 1 teaspoon fresh chopped rosemary optional
- 2 dashes liquid smoke optional
- 2 dashes rubbed sage
- 2 – 3 tablespoons nutritional yeast
- 2 tablespoons cornstarch mixed with a bit of cold water
- Carbohydrate 11.6564485416667 g
- Cholesterol 0 mg
- Fat 0.794641041666667 g
- Fiber 1.96892915741603 g
- Protein 2.15208354166667 g
- Saturated Fat 0.0212774583333333 g
- Serving Size 1 1 + serving (83g)
- Sodium 16.1262083333333 mg
- Sugar 9.68751938425064 g
- Trans Fat 0.736200625 g
- Calories 61 calories
Saute alone or with veggie broth or water: onion, carrot, celery, green pepper, and red peppers until soft.Add all other ingredients except for kale and cornstarch.Bring to a boil, then add cornstarch, and mix well.Simmer for about 15 minutes or more to meld flavors.When soup is to desired flavor, add kale and cook for about 5 minutes.Serve with crusty bread or croutons. ~Enjoy
