Soup of the Day: U.S. Bean and Squash Soup

2 months ago

Discover how adding beans to your diet can do wonders for your health


U.S. Bean and Squash Soup

Makes 10-12 servings

3 Tbsps Olive oil

3 cloves Garlic, minced

1 Onion, peeled and chopped

3 cups Squash, diced

8 cups Chicken stock

1 can U.S. peas, drained

1 can U.S. chickpeas, drained then peeled

2 cans U.S. Pork and Beans

2 tsps Fresh sage or basil, or to taste

1 cup Grated parmesan cheese

*Salt and pepper, to taste

*Toasted squash seeds, for garnish

  1. Heat olive oil in a pot then add the onion.  Saute 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 with toasted squash seeds.  Serve with the remaining Parmesan cheese.
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