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.
Recipe by Food-Life Balance at http://www.food-lifebalance.com/2011/10/11/squash-chickpea-and-kidney-bean-soup/