Bean and Squash Soup

Bean and Squash Soup Do Not Use Image by: Bean and Squash Soup Do Not Use Author: Canadian Living

Mashing some of the kidney beans called for in this recipe makes for an irresistibly creamy vegetable soup.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: October 2005

Ingredients

  • 1 tablespoon vegetable oil
  • 1 onion chopped
  • 2 cloves garlic minced
  • 1 teaspoon dried basil
  • 1/4 teaspoon each salt and pepper
  • 1 can red kidney bean drained and rinsed
  • 4 cups vegetable stock
  • 2 cups cubed peeled squashes
  • 1/2 sweet green pepper chopped
  • 1/2 cup frozen corn kernels

Method

In large saucepan, heat oil over medium heat; fry onion, garlic, basil, salt and pepper, stirring occasionally, until softened, about 5 minutes.

Add kidney beans, mashing about one-third. Add vegetable stock and squash; bring to boil. Reduce heat and simmer until squash is tender, about 10 minutes.

Add green pepper and corn; heat through.

Nutritional facts <b>Per serving:</b> about

  • Sodium 1119 mg
  • Protein 8 g
  • Calories 205.0
  • Total fat 5 g
  • Cholesterol 0 mg
  • Saturated fat trace
  • Total carbohydrate 35 g

%RDI

  • Iron 15.0
  • Fibre 0.0
  • Folate 34.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 6.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 4.0
  • Vitamin C 33.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Quick & Easy

Bean and Squash Soup

Login