13 Ingredients
  • 2 tablespoons canola or olive oil
  • 1 onion, chopped
  • 2 garlic cloves, finely chopped
  • 1 teaspoon sweet smoked paprika
  • A handful of oregano or marjoram, chopped
  • 3 1/2 ounces/100g small dried beans, such as pinto, navy, or cannellini beans, soaked overnight in cold water, or 1 (14-ounce/400g) can beans, drained and well rinsed
  • 1 quart/liter vegetable stock
  • 1 bay leaf
  • 1 1/2 pounds/750g squash, such as butternut or red kuri, peeled, seeded, and cut into 3/4-inch/2cm chunks
  • 7 ounces/200g green beans, trimmed and cut into 3/4-inch/2cm pieces
  • Kernels cut from 2 cobs of corn
  • sea salt
  • ground black pepper
Nutrition
176
9% daily value
6 servings
                                       
                                            vegan, vegetarian, dairy-​free, gluten-​free
     

Fat

8% 5

Saturated

4% 1

Trans

- 0

Monounsaturated

- 3

Polyunsaturated

- 1

Carbs

10% 30

Carbs (net)

- 23

Fiber

30% 7

Sugars

- 5

Sugars, added

- 0

Protein

13% 6

Cholesterol

- 0

Sodium

33% 800

Calcium

16% 158

Magnesium

22% 91

Potassium

18% 856

Iron

22% 4

Zinc

9% 1

Phosphorus

16% 114

Vitamin A

70% 632

Vitamin C

34% 30

Thiamin (B1)

19% 0

Riboflavin (B2)

8% 0

Niacin (B3)

12% 2

Vitamin B6

27% 0

Folate equivalent (total)

29% 116

Folate (food)

- 116

Folic acid

- 0

Vitamin B12

0% 0

Vitamin D

0% 0

Vitamin E

20% 3

Vitamin K

22% 26
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