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; 560 grams 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; 940 milliliters vegetable broth; 320 grams chopped yellow onion

Fragrant Autumn Vegetable Soup could be just the gluten free, dairy free, lacto ovo vegetarian, and vegan recipe you've been looking for. This recipe serves 7. One serving contains 257 calories, 10g of protein, and 5g of fat. This recipe covers 21% of your daily requirements of vitamins and minerals. Head to the store and pick up bay leaves, basil, cannellini beans, and a few other things to make it today. It can be enjoyed any time, but it is especially good for Autumn. It works best as a hor d'oeuvre, and is done in about 55 minutes. Thai Fragrant Vegetable Soup, Pear and Autumn-Vegetable Soup, and Autumn Vegetable Bread Soup are very similar to this recipe.

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