You'll be dishing up delicious homemade vegetable soup in an hour with this easy recipe!
Soy Bean-Squash Soup
- Prep Time 20 min
- Total 60 min
- Servings 4
- Ingredients 11
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped (1 cup)
- 2 cloves garlic, finely chopped
- 1 small butternut squash (about 1 1/4 lb), peeled, seeded and cubed (about 3 cups)
- 1 can (15 oz) black soy beans, drained, rinsed
- 1 can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
- 3 teaspoons ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon crushed red pepper flakes
- 1 cup vegetable broth or water
Instructions
-
Step1In 5-quart Dutch oven, heat oil over medium-high heat. Cook onion and garlic in oil 3 minutes, stirring frequently, until onion is tender.
-
Step2Stir in remaining ingredients. Heat to boiling; reduce heat. Cover; simmer 40 minutes or until squash is tender.
Nutrition
370
Calories
17g
Total Fat
20g
Protein
34g
Total Carbohydrate
11g
Sugars
Nutrition Facts
Serving Size: 1 Serving (About 1 1/4 Cups)
- Calories
- 370
- Calories from Fat
- 150
- Total Fat
- 17g
- 26%
- Saturated Fat
- 2 1/2g
- 13%
- Trans Fat
- 0g
- Cholesterol
- 0mg
- 0%
- Sodium
- 770mg
- 32%
- Potassium
- 990mg
- 28%
- Total Carbohydrate
- 34g
- 11%
- Dietary Fiber
- 10g
- 39%
- Sugars
- 11g
- Protein
- 20g
% Daily Value*:
- Vitamin A
- 290%
- 290%
- Vitamin C
- 35%
- 35%
- Calcium
- 20%
- 20%
- Iron
- 45%
- 45%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;Carbohydrate Choice
2Tips from the Betty Crocker Kitchens
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