Pinto Squash Soup
Being back at work means that I need to get back into the swing of making a big pot of soup on sunday afternoons to take for lunch. I came up with this soup after seeing a great recipe for pinto bean minestrone in my copy of "The Complete Vegan Cookbook," and after having a great soup with squash and tomatoes when my mom and I went to lunch while I was visiting her. The result is great; I don't know why putting winter squash and tomatoes together in a soup hadn't occured to me before now, but you can bet that I'll be making this one again! Despite the small amount of salt used in it (each of the no salt added bouillon cubes has only has 200 mg sodium), I didn't feel the need to salt the soup when I served it, which is unusual for me. I served this up with a piece of TJ's brand of sprouted rye bread (which was so good that it has replaced Ezekial bread on my grocery list), and a side of broccoli.
Since this soup is chock full of nutrients and fresh veggies I'll be submitting it to Sweetnick's weekly ARF roundup, taking place tonight on her page. Check out the roundup for more tasty recipes!
Pinto Squash Soup
3 cloves garlic, pressed
2C butternut squash
3C sliced mushrooms
2C cooked pinto beans (I used from dried)
1 28oz can no salt added tomatoes
1Tb sage
1/2Tb marjoram
1/4tsp thyme
1/4tsp nutmeg
2 no salt added vegan bouillon cubes
4-6 cups water
-In a large soup pot heat 1/3C of the water over medium heat. Add the garlic, onion and squash to the pot. Cover and allow to cook until the onions begin to get translucent.
-Add the remaining ingredients, making sure the bouillon cubs are dissolved. Cook until mushrooms are soft. Serve hot, tastes best reheated after sitting in the fridge overnight.
11 comments:
This soup looks fantastic! I love beans and squash.
wow-that looks really awesome! can we just live off soup for the next month or so? I know i could! really gorgeous!
there's nothing better than soup! summer shouldn't exist so that we'd get to enjoy soup year-round.
This looks yummy, easy, and so healthy! the only thing is, and maybe I'm just a wimp, cutting squash in pieces before it's cooked is just...so...hard! any tips?
that looks really good and I have all of the ingredients except for the boullion cubes... if I used vegetable broth instead, would you just suggest replacing the water with vegetable stock and doing everything else the same?
Thanks!
Meghan
wow, i think alot of people have been posting about soup lately :) that looks really good
what a beautiful combo!
Wow, this soup looks delicious!
What a beautiful soup! Just stopping by to wish you a delicious 2007!
wow it looks great! i love the way you take your photo, too!
peace,
stonielove
I love the idea of cooking a big pot of soup and eating from it all week. I do have a bit of left-overs phobia, though. How long do you find that soups last in the fridge, and how do you tell when they are starting to go bad?
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