Butternut squash Black Bean Soup

1 tb oil
1 large onion chopped
2 cloves garlic, chop
4 cups water
2 tsp better than bouillon chicken base
½ tsp ground cumin
½ tsp chili powder
½ tsp oregano, dried
¼ tsp Penzey’s alleppo pepper or cayenne to taste
4 cups peeled and cubed butternut squash
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1 can 14.5 oz muir glen fire roasted tomatoes, no salt added
1 can black beans (Bush’s reduced sodium, drain and rinse)
1 cup frozen corn
1 Green bell pepper, cubed
3 Tb chopped cilantro

For vegetarian use vegetable broth instead of chicken

In stock pot Sauté onion and garlic on medium to low heat with oil till softened. Then add water, seasonings and squash. Bring to boil, reduce and cook 10-15 min. Remove a couple cups and puree, adding back to the soup. This helps to thicken the soup. Then add remaining ingredients and simmer until squash and green peppers are as tender as you like.
Optional: Add some chopped fresh kale or spinach when you add the green peppers.
Yield 11 cups Per cup 100 calories, 1.3 g fat, 0 saturated fat, 0 cholesterol, 225 mg sodium, 20 g carbs, 5 g fiber, 4 g protein


Serving Size: Yields 11 cups

Number of Servings: 1

Recipe submitted by SparkPeople user HBP867.