Fragrant Autumn Vegetable Soup
Minutes Prep time: 55
Minutes Total time: 55
Servings: 7
Difficulty: easy
Minutes Prep time: 55
Minutes Total time: 55
Servings: 7
Difficulty: easy
2 tablespoons extra virgin olive oil
2 cups chopped yellow onion
1 tablespoon minced garlic
2 bay leaves
2 teaspoons paprika
1 teaspoon ground black pepper
1/8 teaspoon ground cinnamon
4 cups peeled, seeded and chopped butternut squash
1 can (14.5 oz each) Hunt's® Petite Diced Tomatoes, undrained
1 can (6 oz each) Hunt's® Tomato Paste
4 cups vegetable broth
2 cups Birds Eye® Sweet Kernel Corn, thawed
1 can (19 oz each) cannellini beans, drained, rinsed
2 tablespoons thinly sliced fresh basil
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 56 mg | 6% |
Carbohydrate | 39 g | 13% |
Cholesterol | 0 | |
Total Fat | 5 g | 7% |
Iron | 3 mg | 18% |
Calories | 213 kcal | 11% |
Sodium | 787 mg | 33% |
Protein | 7 g | 14% |
Saturated Fat | 1 g | 3% |
Sugars | 10 g | 1% |
Vitamin C | 22 mg | 37% |
Heat oil in large saucepan over medium-high heat until hot. Add onions and garlic; cook and stir 3 to 4 minutes or until onions are tender. Stir in bay leaves, paprika, pepper and cinnamon.
Mix in squash, undrained tomatoes, tomato paste and broth; bring to a boil. Reduce heat to medium-low; simmer 15 to 20 minutes or until squash is tender, stirring occasionally.
Stir in corn and beans; increase heat to medium and simmer 5 minutes. Sprinkle with basil before serving.
Fragrant Autumn Vegetable Soup