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
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
- Folate 34.0
- Calcium 6.0
- Vitamin A 4.0
- Vitamin C 33.0
