Serves: 5
Total Calories: 352
Yield: 10 cups

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

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.

Nutritional Facts:

Serves: 5
Total Calories: 352
Calories from Fat: 50

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