Pinto Bean With Tomato and Butternut Squash SoupEn Español (Spanish Version)
Serving Size1/6 recipeCalories
290Calories from Fat35Total Fat
4 gSaturated Fat1 gCholesterol
390 mgTotal Carbohydrate
54 gDietary Fiber16 gSugars11 gProteins
14 gVitamin A120% DVVitamin C50% DVCalcium15% DVIron25% DV
Percent Daily Values (DV) are based on a 2,000 calorie diet.
Servings6Preparation Time40 minutes
Cups of Fruits and Vegetables Per Person: 3.0
IngredientsMeasuresOlive oil1 tablespoonYellow onion chopped2 cupsCelery, chopped1 cupGarlic cloves, roasted and minced4 Low sodium vegetable broth1 cupWater5 cupsPinto beans, drained2 cans (15 ounces each)Diced tomatoes1 can (14.5 ounces)Butternut squash, peeled, seeded, and cut into ½ inch pieces2 cupsDried oregano1 teaspoonDried red pepper flakes, crushed½ teaspoonBasil, chopped6 tablespoonDirectionsHeat oil in heavy, large pot over medium-high heat.Add onions and celery; sauté until onions are golden, about 7 minutes.Add garlic and dried red pepper flakes; stir 1 minute.Add broth, water, and all other ingredients except the basil; bring to boil.Reduce heat; cover and simmer until squash is tender, about 15 minutes.Transfer 3 cups soup to blender; cool slightly, then puree until smooth.Return puree to pot with soup.Simmer until heated through, about 5 minutes.Ladle soup into 6 bowls. Sprinkle each with 1 tablespoon basil and serve.
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.
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