Black Bean, Rice, and Squash Soup

Black Bean, Rice, and Squash Soup



Yield: 10 cups



3 tablespoons chopped, garlic, (one head)
1 tablespoon olive oil
4 cups water
3/4 cup brown rice
1 bay leaf
3 1/2 cups tomato purée
3 cups bite sized pieced butternut, squash
1 cup chopped, parsley
2 teaspoons fennel, seed
1/2 teaspoon dried red pepper, (optional)
3 cups cooked, black beans
1 teaspoon salt



In a soup pot, sauté the garlic in the oil until soft and brown.

Add the water, rice, and bay leaf to the browned garlic, cover, and bring to a boil. Lower the heat to a simmer, and cook for 25 minutes.

Add the tomatoes, squash, parsley, and spices to the soup. Return to a low boil, cover, and cook for 15 more minutes.

Add the beans and salt, and cook gently for 5 more minutes. Turn off the heat and leave covered until ready to serve.


Nutrition Facts


Serving Size: 1 of a recipe.
Amount Per Serving % Daily Value
Calories: 1760 88%
Calories from Fat: 249 37%
Total Fat: 29g 45%
Saturated Fat: 4g 18%
Cholesterol: 0mg 0%
Sodium: 8047mg 335%
Total Carbohydrates: 302g 101%
Fiber: 60g 240%
Sugars: 59g  
Protein: 68g 124%
Vitamin A: 140%
Vitamin C: 210%
Calcium: 58%
Iron: 89%

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