Southwestern Tomato Squash Soup

Serves: 4
Total Calories: 283


2 tablespoons olive oil
1 cup chopped onion
6 cloves garlic minced
2 stalks celery chopped
1 poblano pepper diced or 1/2 medium green bell pepper
1 tablespoon ground cumin
1 tablespoon chopped fresh basil
3 cups cooked pinto or red kidney beans
2 large tomatoes pureed
1 cup baked winter squash
1 cup fresh or frozen corn kernals
3 cups water or unsalted vegetable broth, or as needed
3 tablespoons Braggs Liquid Aminos or tamari sauce
1 1/2 tablespoons balsamic vinegar or to taste
1/2 teaspoon white pepper


1. Heat the oil in a medium skillet over low heat. Add the onion, garlic, and celery, and saute 2 minutes. Add the pepper, cumin, and basil, and saute 5 minutes more or until the vegetables are tender.
2. Transfer the sauteed vegetables to a large heavy kettle over medium-low heat. Add the beans, tomatoes, squash, corn, and enough of the water to achieve the desired consistency. Cover and simmer 5 to 10 minutes.
3. Stir the liquid aminos, vinegar, and pepper into the soup. Mix well and serve.

For a Change . . .
* Instead of adding the corn and tomato puree to the simmering soup in Step 2, stir them into the soup raw right before serving.

Nutritional Facts:

Serves: 4
Total Calories: 283
Calories from Fat: 73

This Southwestern Tomato Squash Soup recipe is from the Vicki's Vegan Kitchen Cookbook. Download this Cookbook today.

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