One Boil Away: U.S. Bean and Squash Soup

11 months ago


On a chilly rainy night, what’s better than having to slurp on a hot and comforting soup. Turn on your stove and whip up this soup. Not only it is delicious, it is good for your health, too!


U.S. Bean and Squash Soup

Recipe by Chef Jill Sandique for the USA Dry Pea and Lentil Council and USA Dry Bean Council

Photographed by Ed Simon of Studio 100

Makes 10-12 servings


3 Tbsps Olive oil

1 Onion, peeled and chopped

3 cloves Garlic, minced

3 cups Diced squash

8 cups Chicken stock

1 can U.S. Peas, drained

1 can U.S. Chickpeas, drained and peeled

2 cans U.S. Pork and Beans

2 tsps Fresh sage or basil

  • Salt and pepper, to season

1 cup Grated Parmesan cheese

  • Toasted squash seeds, for garnish


  1. Heat olive oil in a pot then add the onion. Sauté until translucent. Add the garlic and cook briefly.
  2. Add the squash and chicken stock. Bring to a boil then simmer for 15 minutes.
  3. Add the peas, chickpeas, and beans. Cook for another 15 to 20 minutes, or until squash becomes tender. Add more stock, if necessary. Add the sage or basil. Season with salt and pepper. Stir in half of Parmesan cheese. Transfer to a serving bowl.
  4. Top the soup with toasted squash seeds then serve with the remaining Parmesan cheese.


Need more soups to cozy up?

Chicken Macaroni Sopas in Bread Cups

Carrot Basil Soup

Truffle-Scented Cream of Two Mushrooms Soup

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