Pinto Bean Tomato And Butternut Squash Soup Recipes

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BEAN, TOMATO, & BUTTERNUT SQUASH SOUP



Bean, Tomato, & Butternut Squash Soup image

Make and share this Bean, Tomato, & Butternut Squash Soup recipe from Food.com.

Provided by mariposa13

Categories     Vegan

Time 35m

Yield 6 serving(s)

Number Of Ingredients 11

1 tablespoon olive oil
2 cups chopped onions
1 cup chopped celery
4 garlic cloves, minced
4 cups canned vegetable broth
2 (15 ounce) cans pinto beans, drained
1 (14 1/2 ounce) can diced tomatoes with juice
2 cups peeled seeded butternut squash, 1/2-inch pieces
1 teaspoon dried oregano
1/2 teaspoon dry crushed red pepper
6 tablespoons chopped fresh basil

Steps:

  • Heat oil in heavy large pot over medium-high heat.
  • Add onions and celery; saute until onions are golden, about 7 minutes.
  • Add garlic; stir 1 minute.
  • Add broth and next 5 ingredients; bring to boil.
  • Reduce heat; cover and simmer until squash is tender, about 15 minutes.
  • Transfer 3 cups soup to blender; cool slightly, then pure until smooth.
  • Return pure to pot with soup.
  • Simmer until heated through, about 5 minutes.
  • Season with salt and pepper.
  • Ladle soup into bowls.
  • Sprinkle each with 1 tablespoons basil and serve.

Nutrition Facts : Calories 288.5, Fat 3.4, SaturatedFat 0.5, Sodium 167.6, Carbohydrate 53.4, Fiber 15.8, Sugar 6.7, Protein 14.5

PINTO BEAN, TOMATO AND BUTTERNUT SQUASH SOUP



Pinto Bean, Tomato and Butternut Squash Soup image

Categories     Soup/Stew     Blender     Bean     Tomato     Vegetable     Sauté     Vegetarian     Lunch     Legume     Butternut Squash     Fall     Healthy     Vegan     Simmer     Bon Appétit     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield 6 (first-course) servings

Number Of Ingredients 11

1 tablespoon olive oil
2 cups chopped onions
1 cup chopped celery
4 garlic cloves, minced
4 cups canned vegetable broth
2 15-ounce cans pinto beans, drained
1 14 1/2-ounce can diced tomatoes in juice
2 cups 1/2-inch pieces peeled seeded butternut squash
1 teaspoon dried oregano
1/2 teaspoon dried crushed red pepper
6 tablespoons chopped fresh basil

Steps:

  • Heat oil in heavy large pot over medium-high heat. Add onions and celery; sauté until onions are golden, about 7 minutes. Add garlic; stir 1 minute. Add broth and next 5 ingredients; 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. Season with salt and pepper.
  • Ladle soup into 6 bowls. Sprinkle each with 1 tablespoon basil and serve.

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