150 vegan: succotash squash soup

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Succotash Squash Soup

 

Recipe By :Jay Solomon

Serving Size : 8 Preparation Time :0:00

Categories : Soups {Posted}

 

Amount Measure Ingredient -- Preparation Method

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1 tablespoon canola oil

1 medium yellow onion -- diced

1 green or red bell pepper -- seeded and diced

2 stalks celery -- chopped

2 cloves garlic -- minced (2 to 3)

4 cups water or vegetable stock

3 cups peeled and diced butternut

or buttercup squash

2 tablespoons dried parsley

2 teaspoons ground cumin

3/4 teaspoon salt

1/2 teaspoon ground black pepper

2 cups frozen baby lima beans -- or 10-oz

2 cups corn kernels -- fresh or frozen

3 chopped scallions (for garnish) -- chopped (3 to 4)

 

In a large saucepan heat the oil. Add the onion, bell pepper, celery, and

garlic, and saute for 5 to 7 minutes. Add the water, squash, and seasonings,

and cook over medium-low heat for about 20 minutes, stirring occasionally, until

the squash is tender. Add the lima beans and corn and return to a simmer; cook

for 10 to 15 minutes longer, stirring occasionally. Remove from the heat and let

stand for several minutes. To thicken, mash the squash against the side of the

pan with the back of a spoon. Ladle the soup into bowls and sprinkle the

scallions over the top.

 

Source:

" Vegetarian Soup Cuisine 1996; 150 Vegan Favorites 1998 "

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Per Serving (excluding unknown items): 130 Calories; 2g Fat (14.6% calories from

fat); 5g Protein; 25g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 240mg

Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 1582 4644 0 0 0 0 0 0 0 4845

 

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