• Pinto Bean With Tomato and Butternut Squash Soup

    Nutrition Facts

    Serving Size 1/6 recipe
    Calories 290
    Calories from Fat 35
    Total Fat 4 g
    Saturated Fat 1 g
    Cholesterol 0 mg
    Sodium 390 mg
    Total Carbohydrate 54 g
    Dietary Fiber 16 g
    Sugars 11 g
    Proteins 14 g
    Vitamin A 120% DV
    Vitamin C 50% DV
    Calcium 15% DV
    Iron 25% DV
    Percent Daily Values (DV) are based on a 2,000 calorie diet.

    Servings and Times

    Servings 6
    Preparation Time 40 minutes
    Cups of Fruits and Vegetables Per Person: 3.0

    Ingredients and Preparation

    Ingredients Measures
    Olive oil 1 tablespoon
    Yellow onion chopped 2 cups
    Celery, chopped 1 cup
    Garlic cloves, roasted and minced
    Low sodium vegetable broth 1 cup
    Water 5 cups
    Pinto beans, drained 2 cans (15 ounces each)
    Diced tomatoes 1 can (14.5 ounces)
    Butternut squash, peeled, seeded, and cut into ½ inch pieces 2 cups
    Dried oregano 1 teaspoon
    Dried red pepper flakes, crushed ½ teaspoon
    Basil, chopped 6 tablespoon
    Directions
    1. Heat oil in heavy, large pot over medium-high heat.
    2. Add onions and celery; sauté until onions are golden, about 7 minutes.
    3. Add garlic and dried red pepper flakes; stir 1 minute.
    4. Add broth, water, and all other ingredients except the basil; bring to boil.
    5. Reduce heat; cover and simmer until squash is tender, about 15 minutes.
    6. Transfer 3 cups soup to blender; cool slightly, then puree until smooth.
    7. Return puree to pot with soup.
    8. Simmer until heated through, about 5 minutes.
    9. Ladle soup into 6 bowls. Sprinkle each with 1 tablespoon basil and serve.

    Diabetic ExchangeFruit: 0; Vegetables: 2; Meat: 0; Milk: 0; Fat: 0; Carbs: 3; Other: 0Diabetic exchanges are calculated based on the American Diabetes Association Exchange System. Exchanges are rounded up or down to equal whole numbers. Therefore, partial exchanges are not included.

    SourceMelissa’s Variety Produce

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