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Soy Bean-Squash Soup
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Prep Time:
20 minutes
Total Time:
1 hour
Whip up flavorful homemade vegetable soup in just an hour with this simple recipe!
Ingredients:
  • 2 tablespoons olive oil
  • 1 large onion, chopped (1 cup)
  • 2 cloves garlic, finely chopped
  • 1 small butternut squash (about 1 1/4 lb), peeled, seeded and cubed (about 3 cups)
  • 1 can (15 oz) black soy beans, drained, rinsed
  • 1 can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
  • 3 teaspoons ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 1 cup vegetable broth or water
Instructions:
  • In a 5-quart Dutch oven, warm the oil over medium-high heat. Sauté the onion and garlic in the oil for 3 minutes, stirring often, until the onion is tender.
  • Add the rest of the ingredients to the pot. Bring to a boil, then lower the heat. Cover and let it simmer for 40 minutes, or until the squash is tender.

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