Black Bean and Squash Soup with Cinnamon and Ginger
Created by limeleaf on November 1, 2011
- Servings: 8
- Prep Time: 20m
- Cook Time: 20m
- Recipe #1876
Ingredients
- 1 1/2 cups cooked black beans
- 1 onion, diced
- 1/2 teaspoon kosher salt
- 4 cups stock
- 1 garlic clove, sliced
- 1/2 squash, chopped (sweet mamma squash, chopped into medium dice)
- 1/2 jalapeno pepper (or more)
- 1 tablespoon oil (olive oil)
- 6 to 8 small tomatoes, chopped
- 1 to 2 teaspoons ground cumin
- 1/4 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- Pinch black pepper
- 1 tablespoon red wine vinegar
- Juice of 1/2 lime
How to Make
-
Step 1: Saute the onions in the oil with about half the salt for 1 minutes over medium heat. Add the squash, cook for a few minutes, then add the garlic, jalapeno pepper, tomatoes, cumin, cinnamon, ginger, black pepper, vinegar, and stock.
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Step 2: Cook for about 15 minutes or until the squash is cooked and soft. Puree the soup with an immersion blender until small chunks remain. Taste and add salt, more vinegar, and lime juice to taste.
Nutritional Facts
- Serving Size: 1 (196.1 g)
- Calories 168.4
- Total Fat - 2.4 g
- Saturated Fat - 0.4 g
- Cholesterol - 0 mg
- Sodium - 387.2 mg
- Total Carbohydrate - 27.1 g
- Dietary Fiber - 6.3 g
- Sugars - 2.6 g
- Protein - 10.7 g
- Calcium - 65.1 mg
- Iron - 2.5 mg
- Vitamin C - 5.8 mg
- Thiamin - 0.4 mg