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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Sheeraz Khan
[email protected]This recipe is a must-try for any soup lover. It's easy to make and absolutely delicious.
Paulinah Sehwelang
[email protected]Can't wait to make this soup for my family. It looks so delicious and healthy.
Shehan Danushka
[email protected]I'm looking forward to trying this recipe. It sounds like a great way to warm up on a cold day.
Manuel AGM
[email protected]This recipe is a great starting point, but I like to add my own twist by using different types of squash and beans.
Shipon Ahmed
[email protected]I followed the recipe exactly, but my soup turned out too watery. Not sure what went wrong.
Rabbi Rahman
[email protected]This soup is a bit bland for my taste. I think it needs more seasoning.
sharlene furby
[email protected]Excellent recipe! I used butternut squash and black beans. So delicious and healthy too.
Mohbe Awan
[email protected]This soup is a great way to use up leftover squash. I also added some chopped carrots and celery for extra veggies.
Z&N UNCUT
[email protected]I'm not usually a fan of squash, but this soup changed my mind. The flavors all work so well together.
Kim fuchey
[email protected]Yum! This soup is so comforting and filling. I love that it's packed with vegetables and beans.
Loveth Kofoshi
[email protected]Easy to make and packed with flavor. I added a bit of extra chili powder for a little kick. Will definitely make this again!
Mason Druck
[email protected]This soup is a delightful blend of flavors and textures. The squash adds a subtle sweetness, while the beans provide a hearty protein boost. I love the pop of color from the cilantro and green onions too.