Lunch

Daily Veggie Soup is for Lunch.

Daily Veggie Soup takes 20 minutes to prepare.

Daily Veggie Soup takes 120 minutes to cook.

Daily Veggie Soup makes 18 servings.

The ingredients for Daily Veggie Soup are:

2 cup carrots, chopped
4 cup celery, chopped
1 medium onion, chopped
2 cup kernels Yellow Sweet Corn, Frozen
1 medium potato, diced
3 sweet potato, diced
6 cup (8 fl oz) Water, tap
16 oz Bone Broth, chicken low sodium
3 cup cut green beans, frozen
2 cup peas and carrots, frozen
2 cup black eyed peas, frozen
1.5 cup pureed roasted butternut squash
1.5 cup cannelini Beans, canned
3 roasted chicken breast

Here is how you make Daily Veggie Soup:

roast butternut squash in oven for 90 minutes, cube and puree. Meanwhile, add onion, potato, sweet potato, celery and carrot to stock pot with water and bone broth and cook until potatoes and vegetables are soft enough to stick with a fork (about 90 minutes). Add frozen vegetables, rinsed cans of beans and chicken to soup and cook for another hour on medium heat. Add pureed butternut squash for last hour of cooking. Serve hot!

The nutritional information for Daily Veggie Soup is:

• Servings Per Recipe: 18
• Amount Per Serving
• Calories: 178.6

• Total Fat: 1.8 g
• Cholesterol: 24.4 mg
• Sodium: 195.6 mg
• Total Carbs: 26.3 g
• Dietary Fiber: 6.5 g
• Protein: 14.9 g