Curried Squash and Black Bean Soup
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 113.3
- Total Fat: 3.4 g
- Cholesterol: 8.3 mg
- Sodium: 40.6 mg
- Total Carbs: 16.9 g
- Dietary Fiber: 3.0 g
- Protein: 5.7 g
View full nutritional breakdown of Curried Squash and Black Bean Soup calories by ingredient
Introduction
A great vegetarian soup. Very filling. Low calories. cheap to make and serves approx 12 to 15! A great vegetarian soup. Very filling. Low calories. cheap to make and serves approx 12 to 15!Number of Servings: 12
Ingredients
-
Squash, Hubbard; 2 large
Leeks; 12
Black Beans; 19 oz can
Butter; 2 tbsp
Milk 2%; 2 cups
Hot Curry Powder; 2 tbsp
Ginger, Ground; 1 tbsp
Salt and pepper to taste
Water; 8 cups
Directions
clean and cube squash.
Boil in 8 cups of water, with 12 wild leeks (cleaned and leaves removed).
add spices (salt, pepper, hot curry, and ginger)
Once the squash is soft (approx 20 min), use a potato masher to either mash or puree (depending on how thick you want your soup).
Add two tbsp of butter and black beans.
simmer for 20 minutes.
one serving is one cup.
Excellent with caraway rye bread.
chefs include 1 tsp of sour cream and parsley to garnish. (nutritional information does no include sour cream and parsley)
Number of Servings: 12
Recipe submitted by SparkPeople user ERYNNM.
Boil in 8 cups of water, with 12 wild leeks (cleaned and leaves removed).
add spices (salt, pepper, hot curry, and ginger)
Once the squash is soft (approx 20 min), use a potato masher to either mash or puree (depending on how thick you want your soup).
Add two tbsp of butter and black beans.
simmer for 20 minutes.
one serving is one cup.
Excellent with caraway rye bread.
chefs include 1 tsp of sour cream and parsley to garnish. (nutritional information does no include sour cream and parsley)
Number of Servings: 12
Recipe submitted by SparkPeople user ERYNNM.