Black Bean, Rice, and Squash Soup
Yield: 10 cups
Ingredients
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 |
|
Directions
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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