Fall Vegetable Soup


from: Parenting

1 large onion, chopped
2 garlic cloves, chopped
2 tablespoons olive oil
8 cups chicken or vegetable broth
2 carrots, sliced
2 small potatoes, diced
1 parsnip, peeled and sliced
1/2 cup raw rice
1 teaspoon dried thyme leaves
1/2 teaspoon salt
1 16-ounce can whole tomatoes with juice
1 16-ounce can white beans, drained and rinsed
2 cups fresh kale or spinach, chopped
2 cups butternut squash, peeled and cut into 1-inch cubes, about 1 pound (1 small squash)
Salt and freshly ground black pepper to taste, optional

In a large soup pot, saute the onion and garlic in the olive oil over medium heat until the onion is translucent, about 5 minutes. Add the broth, carrots, potatoes, parsnip, rice, thyme, and salt.

Once soup boils, reduce heat, cover, and simmer for 30 minutes. Add the tomatoes with juice, the white beans, kale, and squash; simmer about 20 minutes. Add salt and pepper if desired.

Nutritional Info (1 cup(
150 calories, 7 g protein, 3 g fat (0.5 g saturated), 25 g carbohydrate, 540 mg sodium, 0.5 mg cholesterol, 3 g fiber