Vegetarian Soup Cuisine

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* Exported from MasterCook *

 

Succotash Squash Soup

 

Recipe By :Vegetarian Soup Cuisine - Jay Solomon

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 tablespoon canola oil

1 medium yellow onion -- diced

1 green or red bell pepper -- seeded and diced

2 stalks celery -- chopped

2 to 3 cloves garlic -- minced

4 cups water or vegetable stock

3 cups peeled and diced butternut or buttercup

squah

2 tablespoons dried parsley

2 teaspoons ground cumin

3/4 teaspoon salt

1/2 teaspoon ground black pepper

2 cups green lima beans (about 10 oz frozen)

2 cups corn kernels, fresh or frozen

3 or 4 chopped scallions (for garnish) -- chopped

 

In a large saucepan heat the oil. Add the onion, bell pepper, celery, and

garlic, and saute for 5 to 7 minutes. Add the water, squash, and seasonings,

and cook over medium-low heat for about 20 minutes, stirring occasionally, until

the squash is tender. Add the lima beans and corn and return to a simmer; cook

for 10 to 15 minutes longer, stirring occasionally.

Remove from the heat and let stand for several minutes. To thicken, mash the

squash against the side of the pan with the back of a spoon.

Ladle the soup into bowls and sprinkle the scallions over the top.

 

 

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Per serving: 26 Calories (kcal); 2g Total Fat; (60% calories from fat); trace

Protein; 2g Carbohydrate; 0mg Cholesterol; 211mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0