Fragrant Autumn Vegetable Soup

Name: Fragrant Autumn Vegetable Soup
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 7
Cuisine: Global
Ingredients: 2 bay leaves; 946 milliliters peeled, seeded and chopped butternut squash; 539 grams cannellini beans, drained, rinsed; 283 grams package frozen whole kernel corn; 2 Tbsps extra virgin olive oil; 2 Tbsps thinly sliced fresh basil; 1 Tbsp minced garlic; 0 teaspoons ground cinnamon; 1 teaspoon ground black pepper; 2 teaspoons paprika; 411 grams Hunts® Petite Diced Tomatoes, undrained; 170 grams Hunts® Tomato Paste; 946 milliliters vegetable broth; 473 milliliters chopped yellow onion

You can never have too many soup recipes, so give Fragrant Autumn Vegetable Soup a try. This recipe covers 22% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and vegan recipe has 259 calories, 10g of protein, and 5g of fat per serving. This recipe serves 7. If you have bay leaves, butternut squash, onion, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 55 minutes. It can be enjoyed any time, but it is especially good for Autumn.

Instructions

Heat oil in large saucepan over medium-high heat until hot.

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

Add onions and garlic; cook and stir 3 to 4 minutes or until onions are tender. Stir in bay leaves, paprika, pepper and cinnamon.

Ingredients you will need

Bay Leaves

Cinnamon

Paprika

Garlic

Onion

Pepper

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.

Ingredients you will need

Tomato Paste