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–+ servings

Soybean-Squash Soup

Couverts4
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Equipment

  • 5-quart Dutch oven

Ingredients

  • 1 tablespoon olive oil
  • 1 large onion chopped (1 cup)
  • 2 cloves garlic finely chopped
  • 1 small butternut squash about 1¼ lb, peeled, seeded and cubed (about 3 cups)
  • 1 can black soybeans drained, rinsed
  • 1 can diced tomatoes undrained
  • 1 tablespoon ground cumin
  • ¼ teaspoon crushed red pepper flakes
  • ¼ teaspoon pepper
  • ⅛ teaspoon salt
  • 1 cup vegetable broth or water

Instructions

  • In 5-quart Dutch oven or stockpot, heat oil over medium-high heat.
  • Add onion and garlic; cook Minutes, stirring frequently, until onion is tender.
  • Stir in remaining ingredients.
  • Heat to boiling.
  • Reduce heat; cover and simmer 40 minutes or until squash is tender.

Nutrition values

Calories: 280 kcal
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Course; One Pot Dinner / Soup / Vegetables
Diets; Vegetarian