Navy Bean Squash soup
- Number of Servings: 6
Ingredients
4 cups squash1 cup onion1 chili3.5 cup diced tomatoes1 cup navy beans2 tsp cumin1 tsp cinnamon2 garlic cloves6 cup chicken stock
Preparation:
Peel and chop squash and onion.
Crush Garlic Cloves
De-seed and finely chop chilli
Instructions:
Fry the onion for 3-4 mins at a high temp until brown. Add a little of the stock if needed to stop it sticking.
Add the chilli, garlic and spices, stir and cook for 15 seconds.
Add the butternut squash and stir to coat in the spicey mix. Add 3 tablespoons of stock, cover and leave to cook for 5 mins over a medium heat.
Add tomatoes, remaining stock and half the navy beans, season well, stir, bring to the boil, then cover and cook over a medium heat for approx 20 mins or until the squash is tender.
Let it cool a little, blend, and then add the remaining navy beans.
Number of Servings: 6
Recipe submitted by SparkPeople user AHSTOMBERG.
Peel and chop squash and onion.
Crush Garlic Cloves
De-seed and finely chop chilli
Instructions:
Fry the onion for 3-4 mins at a high temp until brown. Add a little of the stock if needed to stop it sticking.
Add the chilli, garlic and spices, stir and cook for 15 seconds.
Add the butternut squash and stir to coat in the spicey mix. Add 3 tablespoons of stock, cover and leave to cook for 5 mins over a medium heat.
Add tomatoes, remaining stock and half the navy beans, season well, stir, bring to the boil, then cover and cook over a medium heat for approx 20 mins or until the squash is tender.
Let it cool a little, blend, and then add the remaining navy beans.
Number of Servings: 6
Recipe submitted by SparkPeople user AHSTOMBERG.
Nutritional Info Amount Per Serving
- Calories: 122.4
- Total Fat: 0.5 g
- Cholesterol: 0.0 mg
- Sodium: 661.0 mg
- Total Carbs: 22.1 g
- Dietary Fiber: 5.7 g
- Protein: 8.2 g
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