Tested till perfect Bean and Squash Soup

Bean and Squash Soup

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

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: October 2005

Recipe4 out of 5 based on 11 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 1 tbsp 1tbspvegetable oil
  • 1 1oniononions, chopped
  • 2 2cloves garlic, minced
  • 1 tsp 1tspdried basil
  • 1/4 tsp 1/4tspeach salt and pepper
  • 1 can (19 oz/540 mL) 1can (19 oz/540 mL)red kidney beanred kidney beans, drained and rinsed
  • 4 cups 4cupsvegetable stock
  • 2 cups 2cupscubed peeled squash
  • 1/2 1/2sweet green pepper, chopped
  • 1/2 cup 1/2cupfrozen corn kernels
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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 Information Per serving: about

cal 205 pro 8g total fat 5g sat. fat 0
carb 35g fibre 10g chol 0mg sodium 1,119mg

% RDI:

calcium 6 iron 15 vit A 4 vit C 33
folate 34
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