Vegetable Bean Soup
500 mins (prep 20, cooking 480)
17 ingredients
4-6 servings
Have not tried this yet.The recipe says two summer squash I am not sure just how much this would be since they do vary in size so it was suggested to me that around 1 - 2 cups should be Ok and since most veggie soups are so easily mixed around with how many veggies are added. I would leave this up to a persons individual tastes

Categories:  crock-pot , easy , 3-steps-or-less , main-dish , equipment , soups-&-stews ,
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Serving Size (335.81 g)
Servings 4
Amount per Serving
Calories 728.06 Calories from Fat 182.61
% Daily Value *
Total Fat 20.29g 124.87%
Saturated Fat 7.12g 142.33%
Trans Fat 0.24g %
Cholesterol 153.61mg 204.81%
Sodium 749.47mg 124.91%
Total Carbohydrate 67.19g 89.59%
Dietary Fiber 27.67 g 442.71%
Sugars 2.52 g %
Protein 72.16g 577.31%
Vitamin A 269.0IU% Vitamin C 4.97mg%
Calcium 185.08mg% Iron 11.15mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
diced tomatoes, vegetable bouillon, medium onion, celery ribs, summer squash, sliced mushrooms, minced garlic