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Prep Time:45 minsAdditional Time:40 minsTotal Time:1 hr 25 minsServings:8Yield:8 servingsJump to Nutrition Facts
Prep Time:45 minsAdditional Time:40 minsTotal Time:1 hr 25 minsServings:8Yield:8 servings
Prep Time:45 mins
Prep Time:
45 mins
Additional Time:40 mins
Additional Time:
40 mins
Total Time:1 hr 25 mins
Total Time:
1 hr 25 mins
Servings:8
Servings:
8
Yield:8 servings
Yield:
8 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1tablespoonextra-virgin olive oil3cupschopped onion1 ½cupschopped carrot3large clovesgarlic, minced4cupslow-sodium vegetable broth3cupsdiced pumpkin or butternut squash1(28 ounce) canno-salt-added crushed tomatoes4(15 ounce) canslow-sodium beans, such as black, great northern, pinto and/or red, rinsed3tablespoonschili powder2teaspoonsground cumin1teaspoonground cinnamon¾teaspoonsalt¼teaspooncayenne pepper, or to tasteDiced onion, sliced jalapeños, Cotija cheese and/or pepitas for garnish
Cook Mode(Keep screen awake)
Ingredients
1tablespoonextra-virgin olive oil
3cupschopped onion
1 ½cupschopped carrot
3large clovesgarlic, minced
4cupslow-sodium vegetable broth
3cupsdiced pumpkin or butternut squash
1(28 ounce) canno-salt-added crushed tomatoes
4(15 ounce) canslow-sodium beans, such as black, great northern, pinto and/or red, rinsed
3tablespoonschili powder
2teaspoonsground cumin
1teaspoonground cinnamon
¾teaspoonsalt
¼teaspooncayenne pepper, or to taste
Diced onion, sliced jalapeños, Cotija cheese and/or pepitas for garnish
DirectionsHeat oil in a large pot over medium-high heat. Add onion and cook, stirring often, until starting to brown, about 5 minutes. Reduce heat to medium, add carrot and continue cooking, stirring often, until the vegetables are soft, 4 to 5 minutes more. Add garlic and cook, stirring, for 1 minute.Stir in broth, scraping up any browned bits, and bring to a boil over high heat. Add pumpkin (or squash), tomatoes, beans, chili powder, cumin, cinnamon, salt and cayenne (if using). Cover and return to a boil. Reduce heat to maintain a gentle simmer and cook, uncovered, until the pumpkin (or squash) is tender, about 30 minutes.Serve garnished with onion, jalapeños, cheese and/or pepitas, if desired.TipsTo make ahead: Refrigerate for up to 5 days; freeze for up to 6 months.Originally appeared: EatingWell Magazine, Soup Cookbook
Directions
Heat oil in a large pot over medium-high heat. Add onion and cook, stirring often, until starting to brown, about 5 minutes. Reduce heat to medium, add carrot and continue cooking, stirring often, until the vegetables are soft, 4 to 5 minutes more. Add garlic and cook, stirring, for 1 minute.Stir in broth, scraping up any browned bits, and bring to a boil over high heat. Add pumpkin (or squash), tomatoes, beans, chili powder, cumin, cinnamon, salt and cayenne (if using). Cover and return to a boil. Reduce heat to maintain a gentle simmer and cook, uncovered, until the pumpkin (or squash) is tender, about 30 minutes.Serve garnished with onion, jalapeños, cheese and/or pepitas, if desired.TipsTo make ahead: Refrigerate for up to 5 days; freeze for up to 6 months.
Heat oil in a large pot over medium-high heat. Add onion and cook, stirring often, until starting to brown, about 5 minutes. Reduce heat to medium, add carrot and continue cooking, stirring often, until the vegetables are soft, 4 to 5 minutes more. Add garlic and cook, stirring, for 1 minute.
Stir in broth, scraping up any browned bits, and bring to a boil over high heat. Add pumpkin (or squash), tomatoes, beans, chili powder, cumin, cinnamon, salt and cayenne (if using). Cover and return to a boil. Reduce heat to maintain a gentle simmer and cook, uncovered, until the pumpkin (or squash) is tender, about 30 minutes.
Serve garnished with onion, jalapeños, cheese and/or pepitas, if desired.
Tips
To make ahead: Refrigerate for up to 5 days; freeze for up to 6 months.
Originally appeared: EatingWell Magazine, Soup Cookbook
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Nutrition Facts(per serving)276Calories3gFat49gCarbs14gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
