Squash and Bean Soup
Summer may be just around the corner but these cold spring days call for a warming soup that's a lot lighter than your traditional winter stews. Kale can be picked fresh from the garden, and leftover carrots and winter squashes make for a hearty, nutrient packed soup. This can also be jazzed up in the summer months with different greens, fresh corn, and peppers from the farmers markets. Try mixing up beans with lentils or chickpeas as well. The great thing about soup is there are countless combinations of veggies you can mix and match with.
This soup is made vegan and gluten/dairy free, but you can swap out the broth for milk to add extra creaminess, if desired. Blending part of the soup ingredients helps to thicken it up, without having to add heavy creams. Quinoa or rice may also add a nice fiber boost and texture.
Butternut squash and kale contain vital nutrients to help boost our immunity. Pinto beans give the soup more fiber and plant protein, while the vitamins and minerals found in carrots and red peppers help improve our vision as well. Hard to beat this superfood soup!
6 cups broth
2 lbs butternut squash (cubed)
5 thyme sprigs
2 garlic cloves (halved)
2 leeks (chopped)
1 celery stalk (chopped)
1 tablespoon olive oil
2 cups packed kale (small slices)
1 can pinto beans (rinsed and drained)
1 carrot (diced)
1 red pepper (diced)
1 cup corn kernels
Salt and pepper to taste
1. Combine broth, thyme, squash, garlic, leeks, and celery in a soup pot.
2. Bring to boil, cover, and simmer for 45 minutes on low heat.
3. Discard the thyme sprigs from the soup and puree the mixture in batches.
4. Put the blended soup back in the pot.
5. Add kale, carrot, peppers, beans, and corn.
6. Bring soup back to a boil then simmer for 10-15 minutes on low.
7. Add salt and pepper to taste.