PER SERVING (1/6th of recipe, 1 heaping cup): 163 calories, 2.5g fat, 613mg sodium, 29.5g carbs, 7g fiber, 8g sugars, 6g protein -- PointsPlus® value 4*
This soup is hearty, vegetarian-friendly, and DELICIOUS!
1/2 tbsp. olive oil
1 cup chopped onion (about 1 medium onion)
1 cup peeled and chopped carrot (about 1 large carrot)
1 cup peeled and chopped turnip (about half a large turnip)
1 cup chopped cauliflower
1 tsp. chopped garlic
32 oz. (4 cups) natural pureed butternut squash soup (like the kind by Pacific Organic)
One 15-oz. can natural red kidney beans, drained and rinsed
1/4 tsp. salt
1/8 tsp. cayenne pepper, or more to taste
Bring a large pot to medium heat on the stove. Add oil and onion and stir to coat. Stirring occasionally, cook until softened, 6 - 8 minutes. Reduce heat to medium low and continue to cook and stir until browned and caramelized, 15 - 20 minutes.
Add carrot, turnip, cauliflower, and garlic to the pot. Stir well. Raise heat to medium and, stirring occasionally, continue to cook until vegetables are slightly soft, about 5 minutes.
Add soup, beans, salt, cayenne pepper, and 1 cup water to the pot. Stir well. Raise heat to medium high, cover, and bring to a boil.
Reduce heat to low, and allow to simmer (covered) until veggies have completely softened, 25 - 30 minutes.
Serve it up and, if you like, season to taste with extra cayenne pepper. Yum time!
MAKES 6 SERVINGS