Black Bean Soup with Winter Squash and Pasta

Name: Black Bean Soup with Winter Squash and Pasta Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6
Ingredients: 1 cup chopped onion; 2 large stalks of celery chopped; 3/4 cup chopped carrots; 1 portobella mushroom cap chopped; 1 cup frozen cut green beans; 3 cloves of garlic crushed; 2 cups pureed winter squash; 1 15-oz can black beans; 4 cups of water or broth; 1/2 cup raisins; 4 oz quinoa (or any whole grain) spaghetti; 1 tsp ground ginger; 1 tsp ground cumin; 1 tsp ground turmeric; 1 tsp dried thyme; 1 tsp garam masala; salt and pepper to taste

Minutes to Prepare: 15
Minutes to Cook: 45

Number of Servings: 6

Ingredients

1 cup chopped onion2 large stalks of celery, chopped3/4 cup chopped carrots1 portobella mushroom cap, chopped1 cup frozen cut green beans3 cloves of garlic, crushed2 cups pureed winter squash1 15-oz can black beans4 cups of water or broth1/2 cup raisins4 oz quinoa (or any whole grain) spaghetti1 tsp ground ginger1 tsp ground cumin1 tsp ground turmeric1 tsp dried thyme1 tsp garam masalasalt and pepper to taste

Directions

Coarsely chop onions, celery, carrots, and mushroom. Saute in canola oil for 5 minutes. Add garlic and saute 5 minutes. Add water, green beans, black beans, squash, and raisins. Bring to boil, then reduce heat to simmer. Add ginger, cumin, turmeric, thyme (crushed between fingers), and garam masala. Stir, then cover and simmer for about 35 minutes. Break spaghetti into about 2-inch pieces and add to pot for last 5-10 minutes of cooking time. Add more water if necessary. Add salt and pepper to taste.
Divide into 6 servings.

Number of Servings: 6

Recipe submitted by SparkPeople user THINCEIL.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 239.0
Total Fat: 1.6 g
Cholesterol: 0.0 mg
Sodium: 36.2 mg
Total Carbs: 47.8 g
Dietary Fiber: 10.5 g
Protein: 8.6 g

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