Bean and Squash Soup

101 people added this to their Recipe Box

Tested Till Perfect

Servings: 4

Ingredients:

Nutritional Info
Per serving: about -
cal 205
pro 8 g
total fat 5 g
sat. fat trace
carb 35 g
fibre 10 g
chol 0 mg
sodium 1.119 mg
% RDI: -
calcium 6%
iron 15%
vit A 4%
vit C 33%
folate 34%

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.

Additional Information

  •  



Source

Canadian Living Magazine: October 2005




For more great recipes when you're on the go, get Canadian Living Mobile!
Access Canadian Living's Tested Till Perfect recipes anytime, anywhere -- and best of all, it's FREE! Get it now: visit m.canadianliving.com on your BlackBerry® or iPhone™.

E-mail to a friend X

*Required

  • (Separate multiple e-mails with a space)

Your Comments

Comment reported

Thank you for reporting this comment as inappropriate.

Back to Comments »

Add your comments

Please fill in all required fields (*).

Back to Comments »

Advertisement

Featured Menu







Our Partners




Our Contests