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Soybean-Squash Soup
Soybean-Squash Soup
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Prep Time:
20 minutes
Total Time:
1 hour
Ingredients:
  • 1 tablespoon olive oil
  • 1 large onion, chopped (1 cup)
  • 1 small butternut squash (about 1 1/4 lb), peeled, seeded and cubed (about 3 cups)
  • 1 can (15 oz) black soybeans, drained, rinsed
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1 tablespoon ground cumin
  • 1/4 teaspoon crushed red pepper flakes
  • 1/8 teaspoon salt
  • 1 cup vegetable broth or water
Instructions:
  • In a 5-quart Dutch oven or stockpot, heat oil over medium-high heat. Stir in onion and garlic and cook for 3 minutes until onion is tender, stirring frequently.
  • Once all ingredients are combined, bring to a boil. Lower the heat, cover, and let simmer for 40 minutes or until the squash is tender.

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