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Pinto Bean, Tomato And Butternut Squash Soup

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Ingredients

  • 1 tablespoon olive oil
  • 2 cups chopped onions
  • 1 cup chopped celery
  • 4 garlic cloves minced
  • 4 cups canned vegetable broth
  • 2 pinto beans - (15 oz ea) drained
  • 1 can diced tomatoes in juice - (14 1/2 oz)
  • 2 cups peeled butternut squash in 1/2" pieces
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried crushed red pepper
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 6 tablespoons chopped fresh basil

Details

Servings 1

Preparation

Step 1

Heat oil in heavy large pot over medium-high heat. Add onions and celery; sauté until onions are golden, about 7 minutes. Add garlic; stir 1 minute. Add broth and next 5 ingredients; bring to boil. Reduce heat; cover and simmer until squash is tender, about 15 minutes.

Transfer 3 cups soup to blender; cool slightly, then puree until smooth. Return puree to pot with soup. Simmer until heated through, about 5 minutes. Season with salt and pepper.

Ladle soup into 6 bowls. Sprinkle each with 1 tablespoon basil and serve.

This recipe yields 6 (first-course) servings.

Per serving: calories, 228; total fat, 4 g; saturated fat, 0.5 g; cholesterol, 0.

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