Directions:
- In a large bowl, combine the broth, cannellini beans, zucchini, yellow squash, green beans, corn, onion, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Divide the mixture among freezer-safe containers. Freeze until ready to cook, up to 3 months. Cook ItFrozen soup mixture1/4 cup fresh dill sprigsTransfer the frozen soup mixture to a saucepan. Simmer over medium heat, partially covered, for 10 minutes. Uncover and simmer until the vegetables are tender, 4 to 5 minutes. Stir in the dill.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 877.96 Kcal (3676 kJ) | ||
| Calories from fat | 111.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.42g | 19% | |
|---|---|---|---|
| Sodium | 757.19mg | 32% | |
| Potassium | 2316.4mg | 49% | |
| Total Carbs | 148.72g | 50% | |
| Sugars | 19.66g | 79% | |
| Dietary Fiber | 35.2g | 141% | |
| Protein | 54.17g | 108% | |
| Vitamin C | 40.4mg | 67% | |
| Iron | 6.8mg | 38% | |
| Calcium | 257.3mg | 26% | |
| Amount Per 100 g | |||
| Calories | 43.16 Kcal (181 kJ) | ||
| Calories from fat | 5.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.61g | 19% | |
|---|---|---|---|
| Sodium | 37.22mg | 32% | |
| Potassium | 113.87mg | 49% | |
| Total Carbs | 7.31g | 50% | |
| Sugars | 0.97g | 79% | |
| Dietary Fiber | 1.73g | 141% | |
| Protein | 2.66g | 108% | |
| Vitamin C | 2mg | 67% | |
| Iron | 0.3mg | 38% | |
| Calcium | 12.7mg | 26% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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