Winter Squash and Black Soy Bean Soup

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Winter Squash and Black Soy Bean Soup calories by ingredient


A great way to warm your inners on a cold day A great way to warm your inners on a cold day
Number of Servings: 4


    1 Medium Sweet Onion, Chopped
    1 Clove Garlic, Crushed
    1 tsp. Olive Oil
    4 Cups Water
    1 10 Pkg. Frozen Cascadian Farm Winter
    1 15-oz. Can Eden Organic Black Soy Beans
    2 Cups Fresh Baby Spinach
    1/4 tsp. Ground Turmeric
    1/4 tsp. Ground Cumin
    1/4 tsp. Ground Ginger
    1/2 tsp. Dried Thyme
    Salt 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.