Navy Bean Squash soup
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Navy Bean Squash soup calories by ingredient
Number of Servings: 6
Ingredients
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4 cups squash
1 cup onion
1 chili
3.5 cup diced tomatoes
1 cup navy beans
2 tsp cumin
1 tsp cinnamon
2 garlic cloves
6 cup chicken stock
Directions
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.
Member Ratings For This Recipe
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