Squash, Chickpea and Kidney Bean Soup

Red Lentil and Squash Soup

It’s getting to be that time of year where nothing is more satisfying than a nice warm bowl of soup. I love this recipe because it is loaded with vegetables but also packed with protein because of the two types of beans. I enjoy this soup with some kale chips on top! Photo and recipe courtesy of Eating Well.

Squash, Chickpea and Kidney Bean Soup
 
Prep time
Cook time
Total time
 
Serves: 8
Ingredients
  • 1 can (15oz) chickpeas, or ¾ cup dried and overnight or quick soaked
  • 2½ lbs butternut squash, cut into 1 in cubes
  • 2 large carrots, peeled and cut into ½-inch pieces
  • 1 large onion, chopped
  • 1 can (15oz) red kidney beans, or ¾ cup dried and overnight or quick soaked
  • 4 cups vegetable broth
  • 2 tablespoons tomato paste
  • 1 tablespoon minced peeled fresh ginger
  • 1½ teaspoons ground cumin
  • 1 tsp salt
  • 1 Tbsp hot paprika
  • ¼ teaspoon freshly ground pepper
  • ¼ cup lime juice
  • ½ cup chopped roasted unsalted peanuts
  • ¼ cup packed fresh cilantro leaves, chopped
Instructions
  1. Combine the chickpeas, squash, carrots, onion, red beans, broth, tomato paste, ginger, cumin, salt, paprika and pepper in a slow cooker.
  2. Put on the lid and cook on low until the chickpeas are tender and the beans have begun to break down, 5 to 6½ hours.
  3. Put about half of the cooked soup into a food processor and pulse until beans are mashed. Add this mixture back into the soup and mix well.
  4. Stir in lime juice. Serve sprinkled with peanuts and cilantro.

 

Comments

  1. Anna says

    Hi Chelsea,
    I’ve cooked this soup this evening (never ever used butternut squash, so was quite funny) and it turned out lovely, me & my boyfriend really enjoyed it; so thank you for a lovely dinner!
    Best wishes from Ireland,
    Anna

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: