Pinto Bean With Tomato and Butternut Squash Soup

Nutrition Facts

Serving Size 1/6 recipe
Calories 290
Calories from Fat 35
Total Fat 4 g
Saturated Fat 1 g
Cholesterol 0 mg
Sodium 390 mg
Total Carbohydrate 54 g
Dietary Fiber 16 g
Sugars 11 g
Proteins 14 g
Vitamin A 120% DV
Vitamin C 50% DV
Calcium 15% DV
Iron 25% DV

Percent Daily Values (DV) are based on a 2,000 calorie diet.

Servings and Times

Servings 6
Preparation Time 40 minutes

Cups of Fruits and Vegetables Per Person: 3.0

Ingredients and Preparation

Ingredients Measures
Olive oil 1 tablespoon
Yellow onion chopped 2 cups
Celery, chopped 1 cup
Garlic cloves, roasted and minced
Low sodium vegetable broth 1 cup
Water 5 cups
Pinto beans, drained 2 cans (15 ounces each)
Diced tomatoes 1 can (14.5 ounces)
Butternut squash, peeled, seeded, and cut into ½ inch pieces 2 cups
Dried oregano 1 teaspoon
Dried red pepper flakes, crushed ½ teaspoon
Basil, chopped 6 tablespoon
  1. Directions
  2. Heat oil in heavy, large pot over medium-high heat.
  3. Add onions and celery; sauté until onions are golden, about 7 minutes.
  4. Add garlic and dried red pepper flakes; stir 1 minute.
  5. Add broth, water, and all other ingredients except the basil; bring to boil.
  6. Reduce heat; cover and simmer until squash is tender, about 15 minutes.
  7. Transfer 3 cups soup to blender; cool slightly, then puree until smooth.
  8. Return puree to pot with soup.
  9. Simmer until heated through, about 5 minutes.
  10. Ladle soup into 6 bowls. Sprinkle each with 1 tablespoon basil and serve.
Diabetic Exchange
Fruit: 0; Vegetables: 2; Meat: 0; Milk: 0; Fat: 0; Carbs: 3; Other: 0
Diabetic exchanges are calculated based on the American Diabetes Association Exchange System. Exchanges are rounded up or down to equal whole numbers. Therefore, partial exchanges are not included.
Source
Melissa’s Variety Produce

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