Servings per Recipe
8.00
Serving Size
1 Cup
Nutrition Facts
Calories
: 148
Fat
: 4
g
Sodium
: 180
mg
Total Carbohydrates
: 22
g
Dietary Fiber
: 5
g
Protein
: 6
g
Ingredients
1 ½ Tablespoons vegetable oil
¾ cup diced carrots
1 cup chopped onion
4 cloves garlic, minced (or can use 1 teaspoon garlic powder)
2 cups diced squash (fresh or frozen)
1 ½ cups corn (fresh or frozen) or a 15-ounce can (drained and rinsed)
1 ½ cups cooked beans (any type) or a 15-ounce can (drained and rinsed)
1 can (15 ounces) low sodium diced tomatoes or 2 cups fresh
3 ½ cups low sodium broth (any type)
1 teaspoon cumin
¼ teaspoon black pepper
Preparation
Wash hands with soap and water.
Heat oil in a large pot on medium heat. Add carrot and onion and cook until onions begin to turn brown, about 8 to 10 minutes.
Add garlic, squash, and corn and continue to stir for another 3 to 4 minutes.
Add beans, tomatoes, broth, cumin, and black pepper.
Allow soup to come to a boil, then turn heat down to a simmer until all vegetables are tender to taste. This will take approximately 15 to 30 minutes depending on the vegetables used.
Serve immediately. Refrigerate leftovers within 2 hours.
Note
Recipe from FoodHero.org and used with permission.