Bean and Squash Soup
101 people added this to their Recipe Box
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% |
Suggested Recipes
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1 tbsp (15 mL) vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 tsp (5 mL) dried basil
1/4 tsp each salt and pepper 1 mL
1 can (19 oz/540 mL) red kidney beans, drained and rinsed
4 cups (1 L) vegetable stock
2 cups (500 mL) cubed peeled squash
Half sweet green pepper, chopped
1/2 cup (125 mL) 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.
Additional Information
Source
Canadian Living Magazine: October 2005
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