Squash-Kidney Bean Soup

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 152.0
  • Total Fat: 1.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 221.3 mg
  • Total Carbs: 28.4 g
  • Dietary Fiber: 6.8 g
  • Protein: 6.6 g

View full nutritional breakdown of Squash-Kidney Bean Soup calories by ingredient
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This is such a warm, hearty vegan soup to have on a cold, rainy day! This is such a warm, hearty vegan soup to have on a cold, rainy day!
Number of Servings: 8


    1 C cauliflower florets
    2 C butternut squash, cubed
    1 (425-gram) can red kidney beans
    1 C fresh spinach leaves
    2 C cooked brown rice
    2 C soymilk
    1 t garlic powder
    1/2 t cinnamon
    1/2 t curry powder
    1/2 T dried parsley


I left the spinach raw in this recipe. I'm not sure why, but it seemed like a good idea at the time. xD You can always steam it if you want.


Steam the cauliflower and squash until cooked (I did them separately because the cauliflower takes longer, but you could always add the squash after a few minutes).

Put the vegetables, their steam water, the kidney beans (and their liquid), spinach, and brown rice in a food processor, and process until smooth.

Put it all in a pot, and add the soymilk and seasonings. Bring to a simmer, and serve.

Serving Size: makes 8 1-cup servings

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