Make this hearty soup vegetarian by replacing the called-for amount of chicken stock with your favourite veggie brand.
- Portion size 6 servings
- Credits : Canadian Living Magazine: December 2004
Ingredients
Method
In saucepan, heat oil over medium heat; cook squash, onion, garlic, carrot, celery, thyme and pepper, stirring occasionally, until softened, about 10 minutes.
Add stock, tomatoes, corn and lima beans; bring to boil. Reduce heat, cover and simmer until beans are hot.
Nutritional facts <b>Per serving:</b> about
- Sodium 742 mg
- Protein 8 g
- Calories 150.0
- Total fat 4 g
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 24 g
%RDI
- Iron 16.0
- Folate 15.0
- Calcium 7.0
- Vitamin A 57.0
- Vitamin C 43.0
