MEXICAN BEAN AND SQUASH SOUP
This is a spicy, flavorful fall soup. It lends it self well to substitutions, and you can use any kind of firm squash and any kind of bean. You can also adjust the heat level to your preference by decreasing or leaving out the chipotle peppers.
Provided by Patty Ruth Hand Pirko
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 1h22m
Yield 8
Number Of Ingredients 18
Steps:
- Heat the olive oil in a deep pot over medium-high heat. Stir in the squash, and cook until it begins to soften, 5 to 7 minutes. Add the onion, celery, and carrots. Cook until the onion is transparent, about 5 minutes. Stir in the garlic, chipotle peppers, basil, parsley, and cumin; cook 2 minutes more. Mix in the tomatoes and chicken broth. Reduce the heat to medium, and simmer until the vegetables are tender, about 30 minutes. Stir in the cannellini beans and the corn; cook just until heated through.
- To serve, ladle the soup into bowls. Squeeze lime juice over each bowl, and top with tortilla chips, a dollop of sour cream, and a sprinkling of Mexican cheese.
Nutrition Facts : Calories 464.2 calories, Carbohydrate 43.8 g, Cholesterol 40.1 mg, Fat 27.6 g, Fiber 6.1 g, Protein 13.8 g, SaturatedFat 11.7 g, Sodium 601.9 mg, Sugar 3.8 g
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Suhag Ahmad
[email protected]This soup is a must-try.
Malik Dawood
[email protected]This soup is a keeper.
Jabar Bissas
[email protected]I can't wait to make this soup again!
Khempi Blennis
[email protected]This soup is so flavorful and satisfying.
Smarts
[email protected]I would definitely recommend this soup to anyone who loves Mexican food.
Christopher Ofeimmun
[email protected]This soup is a great source of protein and fiber.
Amjad Azroun
[email protected]I made this soup in my slow cooker and it turned out great.
Samuel Jai
[email protected]This soup is the perfect comfort food on a cold day.
lincoln johnson
[email protected]I love the smoky flavor that the chipotle peppers add to this soup.
Xaawo Ahmed
[email protected]This soup is a great way to use up leftover beans and vegetables.
Nanyanzi Esther
[email protected]I'm not a huge fan of squash, but this soup changed my mind. The squash was cooked perfectly and it added a nice sweetness to the soup.
Mohan Khatri
[email protected]This soup is so easy to make and it's packed with flavor. I love that I can use fresh or frozen vegetables.
Momina Rizwan
[email protected]I made this soup for a potluck and it was a huge success. Everyone loved it! I especially liked the addition of the corn and tomatoes.
Camerrion Townsend yoe
[email protected]This soup was a hit with my family! The combination of beans, squash, and spices was perfect. It was hearty and filling, and the flavors were amazing. I will definitely be making this soup again.