This lightly-spiced soup is a perfect choice for a quick midday meal. Serve with Honey Whole Wheat Scones (see recipe link below).
- Portion size 4 servings
- Credits : Canadian Living Magazine: November 2007
Ingredients
Method
In saucepan, heat oil over medium heat; cook onion, red pepper, garlic, sage, salt and pepper until onion is softened, about 6 minutes. Add squash; cook, stirring, for 2 minutes.Add stock, 1-1/2 cups (375 mL) water, beans and hot pepper sauce; bring to boil. Reduce heat, cover and simmer until squash is tender, about 12 minutes. Stir in parsley.
Nutritional facts Per serving: about
- Sodium 193 mg
- Protein 8 g
- Calories 242.0
- Total fat 8 g
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 38 g
%RDI
- Iron 17.0
- Folate 33.0
- Calcium 10.0
- Vitamin A 148.0
- Vitamin C 120.0
