Autumn Harvest Soup

The original recipe says it makes 5 servings. I made half of the recipe, as follows. This half recipe made between 7-8 cups of soup! I'm going to have to disagree and say this made much more than 2.5 servings!!

Ingredients:
1/2 T olive oil
1/4 tsp basil
1/4 tsp thyme
1/2 tsp onion powder
2 garlic cloves, minced
1 carrot, sliced (56g)
1 celery stalk, sliced (58g)
8 oz diced tomatoes (I used Hunt's No Salt Added Basil, Garlic, and Oregano)
2 c vegetable broth
1 small sweet potato, peeled and diced (5.2 oz)
2 small white potatoes, diced (5 oz)
2 c water
4 oz kale, stemmed and torn
4 oz green beans
15-oz can great northern beans, drained and rinsed

Directions:
In a soup pot, heat the olive oil over medium-high heat. Add the onion powder, basil, thyme, garlic, carrots and celery. Cook, stirring occasionally, about 7 minutes or until vegetables are soft.
Add the tomatoes, vegetable broth and sweet and white potatoes and the 2 cups of water; bring to a boil. Reduce heat and simmer 15 minutes. Stir in the kale, green beans and white beans and simmer another 15 minutes.
Makes 5 servings (1.5 c each).

 Nutritional Information:
Per 1.5 cup:
Calories: 166
Fat: 1.5g
Saturated: 0g
Carbs: 30.5g
Fiber: 8g
Protein: 7.5g

Ratings:
Kristen: 3
Dave: 3