CHUNKY SQUASH AND BLACK BEAN SOUP

Photo by Joanmarie J.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 12

    sprigs fresh cilantro

  • 1

    large onion, chopped (1 1/2 cups)

  • 1

    poblano chile, seeded, deveined, chopped

  • 3

    garlic cloves, minced

  • 2

    teaspoons ground cumin

  • 2

    teaspoons olive oil

  • 1/2

    teaspoon salt

  • 3

    cups cubed (1/2 inch) butternut squash (1 1/2 lb.)

  • 1

    (15-oz.) can black beans, drained, rinsed

  • 1

    cup canned diced tomato

  • 1/4

    cup quinoa, rinsed

  • 1

    (32-oz.) carton lower-sodium chicken or vegetable broth

  • 3/4

    cup frozen corn kernels

  • TOPPINGS

  • 3/4

    cup shredded pepper Jack cheese

  • 1

    avocado, diced

  • 6

    lime wedges

  • Hot sauce to taste

Directions

1. Separate cilantro stems and leaves. Using kitchen twine, tie stems into a bundle. Coarsely chop leaves; reserve for garnish. Cover and refrigerate. 2. Combine onion, chile, garlic, cumin, oil and salt in medium microwave-safe bowl. Microwave on high 3 to 4 minutes or until onion and chile are softened, stirring once. Transfer to 5- to 6-quart slow cooker. Add squash, beans, tomato, quinoa and cilantro stems; pour in broth. 3. Cook, covered, on high 4 to 5 hours or on low 6 to 8 hours, or until squash and quinoa are tender. Meanwhile, cook corn according to package directions; drain and add to slow cooker 5 minutes before serving. Remove and discard cilantro stems. Garnish each serving with cheese, avocado and reserved cilantro leaves. Serve with lime wedges and hot sauce. 6 (1 1/2-cup) servings PER SERVING: 270 calories, 10.5 g total fat (3.5 g saturated fat), 12.5 g protein, 35.5 g carbohydrate, 15 mg cholesterol, 820 mg sodium, 10.5 g fiber

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