Mexican Bean and Squash Soup from All Recipes.com

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Nutritional Info

Servings Per Recipe: 8
Amount Per Serving
Calories: 146.3

Total Fat: 4.5 g
Cholesterol: 5.0 mg
Sodium: 1,223.5 mg
Total Carbs: 23.3 g
Dietary Fiber: 6.9 g
Protein: 6.0 g

View full nutritional breakdown of Mexican Bean and Squash Soup from All Recipes.com calories by ingredient

Introduction

The recipe calls for canned chipotles - they add quite a kick! The recipe calls for canned chipotles - they add quite a kick!

Number of Servings: 8

Ingredients

2 tbsp olive oil

2 cups butternut squash, peeled, seeded and cut into chunks

1 small yellow onion, finely chopped

1/4 cup chopped celery

1/2 cup chopped carrot

3 cloves garlic, minced

2 canned chipotle peppers in adobo sauce, seeded and minced

1 tbsp chopped fresh basil

1 tbsp chopped fresh parsley (I use cilantro)

1 tsp cumin

1 - 15 oz can diced tomatoes

2 quarts chicken broth

1 cup corn kernels, fresh, frozen or canned

2 limes, cut into wedges

Directions

Heat the olive oil in a deep pot over medium high heat. Stir in the squash, and cook until it begins to soften, 5 to 7 minutes. Add the onion, celery and carrots. Cook until the onion is transparent, about 5 minutes. Stir in the garlic, chipotle peppers, basil, parsley and cumin; cook 2 minutes more. Mix in the tomatoes and chicken broth. Reduce the heat to medium and simmer until the vegetables are tender, about 30 minutes. Stir in the cannelli beans and the corn' cook just until heated through. To serve, ladle the soup into bowls, squeeze lime juice over each bowl. (Optional: top with tortilla chips, a dollop of sour cream and a sprinkling of mexican cheese - not included in recipe).

Number of Servings: 8

Recipe submitted by SparkPeople user DLTRESLAN.