Winter Squash and Black Soy Bean Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 Medium Sweet Onion, Chopped1 Clove Garlic, Crushed1 tsp. Olive Oil4 Cups Water 1 10 Pkg. Frozen Cascadian Farm Winter Squash1 15-oz. Can Eden Organic Black Soy Beans2 Cups Fresh Baby Spinach1/4 tsp. Ground Turmeric1/4 tsp. Ground Cumin1/4 tsp. Ground Ginger1/2 tsp. Dried ThymeSalt and Pepper to taste
Chop onion, saute in olive oil over medium heat in nonstick, 3-quart saucepan for about 5 minutes. Add crushed garlic and continue cooking until onion begins to turn golden. Add the water, increase heat, and bring to boil. Remove frozen squash from plastic bag and add to onion mixture. Break apart as it comes back to a boil. Rinse beans and add to mixture, followed by turmeric, cumin, ginger, and thyme (crushed between fingers to release flavor). When soup returns to a boil, lower heat and simmer for about 20 minutes or until it begins to thicken slightly.
Tear and discard stems from spinach and add to soup for the last 2 or 3 minutes of cooking. Season to taste with salt and pepper.
Divide into 4 bowls and enjoy.
Number of Servings: 4
Recipe submitted by SparkPeople user THINCEIL.
Tear and discard stems from spinach and add to soup for the last 2 or 3 minutes of cooking. Season to taste with salt and pepper.
Divide into 4 bowls and enjoy.
Number of Servings: 4
Recipe submitted by SparkPeople user THINCEIL.
Nutritional Info Amount Per Serving
- Calories: 161.4
- Total Fat: 6.5 g
- Cholesterol: 0.0 mg
- Sodium: 82.1 mg
- Total Carbs: 17.1 g
- Dietary Fiber: 8.3 g
- Protein: 10.9 g
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