Bean Soup with Winter Squash & Greens

Bean Soup with Winter Squash & Greens

1 tablespoon butter
4 cloves garlic, minced
2 carrots, chopped
1 medium onion, chopped
6 cups chicken broth
3 pounds squash, peeled and diced (about 6 cups)
1 plum tomato, chopped
1/4 teaspoon crushed red pepper
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
2 15-ounce cans pinto or other brown beans, rinsed
10 ounces spinach, stemmed and coarsely chopped
1 lime, cut into wedges

Melt butter in a Dutch oven over medium-high heat. Add garlic, carrots and onion and cook, stirring occasionally, until the vegetables are tender and lightly browned, 5 to 7 minutes. Add broth and scrape up any browned bits with a wooden spoon. Add squash, tomato, crushed red pepper, salt and pepper and bring to a boil. Reduce heat to a simmer and cook until the squash is very soft and almost breaking apart, about 20 minutes.

Transfer 3 cups of the soup to a blender and puree until smooth. (Use caution when pureeing hot liquids.) Return the pureed soup to the pot. Stir in beans and spinach and cook over medium heat until the beans are heated through and the spinach is wilted, about 5 minutes. Serve with lime wedges.

By | 2017-06-10T11:44:47+00:00 July 16th, 2013|Recipes|0 Comments

About the Author:

The proud leader of the #bgg2wlarmy, Erika Nicole Kendall writes food and fitness, body image and beauty, and more here at #bgg2wl. After losing over 150lbs, Kendall became a personal trainer certified in fitness nutrition, women's fitness, and weight loss by the National Academy of Sports Medicine. She is also certified in sports nutrition by Precision Nutrition. She now lives in New York with her husband and children, and is working on her 6th and 7th certifications because she likes having alphabet soup at the end of her name.

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