Soybean-Squash Soup
Equipment
- 5-quart Dutch oven
Ingredients
- 1 tablespoon olive oil
- 1 large onion chopped (1 cup)
- 2 cloves garlic finely chopped
- 1 small butternut squash about 1¼ lb, peeled, seeded and cubed (about 3 cups)
- 1 can black soybeans drained, rinsed
- 1 can diced tomatoes undrained
- 1 tablespoon ground cumin
- ¼ teaspoon crushed red pepper flakes
- ¼ teaspoon pepper
- ⅛ teaspoon salt
- 1 cup vegetable broth or water
Instructions
- In 5-quart Dutch oven or stockpot, heat oil over medium-high heat.
- Add onion and garlic; cook Minutes, stirring frequently, until onion is tender.
- Stir in remaining ingredients.
- Heat to boiling.
- Reduce heat; cover and simmer 40 minutes or until squash is tender.
Nutrition values
Calories: 280 kcal