1/6th of recipe (1 heaping cup): 163 calories, 2.5g total fat (<0.5g sat fat), 613mg sodium, 29.5g carbs, 7g fiber, 8g sugars, 6g protein -- PointsPlus® value 4* -- SmartPoints® value 4*

This soup is hearty, vegetarian-friendly, and DELICIOUS!

1/2 tbsp. olive oil
1 cup chopped onion (about 1 medium onion)
1 cup peeled and chopped carrot (about 1 large carrot)
1 cup peeled and chopped turnip (about half a large turnip)
1 cup chopped cauliflower
1 tsp. chopped garlic
32 oz. (4 cups) natural pureed butternut squash soup (like the kind by Pacific Organic)
One 15-oz. can natural red kidney beans, drained and rinsed
1/4 tsp. salt

1/8 tsp. cayenne pepper, or more to taste

Bring a large pot to medium heat on the stove. Add oil and onion and stir to coat. Stirring occasionally, cook until softened, 6 - 8 minutes. Reduce heat to medium low and continue to cook and stir until browned and caramelized, 15 - 20 minutes.

Add carrot, turnip, cauliflower, and garlic to the pot. Stir well. Raise heat to medium and, stirring occasionally, continue to cook until vegetables are slightly soft, about 5 minutes.

Add soup, beans, salt, cayenne pepper, and 1 cup water to the pot. Stir well. Raise heat to medium high, cover, and bring to a boil.

Reduce heat to low, and allow to simmer (covered) until veggies have completely softened, 25 - 30 minutes.

Serve it up and, if you like, season to taste with extra cayenne pepper. Yum time!


*The PointsPlus® and SmartPoints® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe, or its manufacturer or developer by Weight Watchers International, Inc., the owner of the PointsPlus® registered trademark and SmartPoints® trademark.

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