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Soy Bean-Squash Soup

Soy Bean-Squash Soup
  • Prep 20 min
  • Total 60 min
  • Servings 4
You'll be dishing up delicious homemade vegetable soup in an hour with this easy recipe!
September 8, 2011

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

Steps

  • 1
    In 5-quart Dutch oven, heat oil over medium-high heat. Cook onion and garlic in oil 3 minutes, stirring frequently, until onion is tender.
  • 2
    Stir in remaining ingredients. Heat to boiling; reduce heat. Cover; simmer 40 minutes or until squash is tender.

No nutrition information available for this recipe
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