Bean and Squash Soup Bean and Squash Soup

Bean and Squash Soup Do Not Use Image by: Bean and Squash Soup Do Not Use Author: Canadian Living

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



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


  • Iron 15.0
  • Folate 34.0
  • Calcium 6.0
  • Vitamin A 4.0
  • Vitamin C 33.0
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Lunch & Dinner

Bean and Squash Soup