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Bean and Squash Soup

By The Canadian Living Test Kitchen

Tested till perfect

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Bean and Squash Soup

This recipe makes 4 servings

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Nutritional Info
Per serving: about -
cal 205
pro 8 g
total fat 5 g
sat. fat 0
carb 35 g
fibre 10 g
chol 0 mg
sodium 1 mg
% RDI: -
calcium 6
iron 15
vit A 4
vit C 33
folate 34

More great recipes from this menu:

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

Ingredients

  • 1 tbsp vegetable oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tsp dried basil
  • 1/4 tsp each salt and pepper
  • 1 can (19 oz/540 mL) red kidney beans, drained and rinsed
  • 4 cups vegetable stock
  • 2 cups cubed peeled squash
  • 1/2 sweet green pepper, chopped
  • 1/2 cup frozen corn kernels

Preparation

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.

Source : Canadian Living Magazine: October 2005

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