Mexican Bean And Squash Soup Recipes

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BLACK BEAN AND BUTTERNUT SQUASH SOUP



Black Bean and Butternut Squash Soup image

This is a tasty and easy to make soup. I like it because you can leave it soupy as is, or run your immersion blender around a couple of times to make the soup thicker and creamier without adding actual cream.

Provided by threeovens

Categories     Black Beans

Time 45m

Yield 6 serving(s)

Number Of Ingredients 11

1 tablespoon coconut oil or 1 tablespoon extra virgin olive oil
1 medium onion, chopped
3 garlic cloves, chopped
3 cups butternut squash, large dice
3 cups low sodium vegetable broth
1 teaspoon ground cumin
1 pinch dried chipotle powder or 1 pinch cayenne pepper
2 cups black beans, cooked (about one can, rinsed and drained)
salt
chopped avocado, for garnish
chopped fresh cilantro, for garnish

Steps:

  • In a large pot or Dutch oven, heat the oil over medium heat and saute the onions until they are just beginning to brown, about 5 to 8 minutes. Add the garlic, squash and broth. Turn the heat down to a gentle simmer, cover, and cook until the vegetables are tender, about 15 to 20 minutes.
  • Stir in the spices and beans and let cook another 10 minutes. Taste for salt. At this point you can thicken the soup by doing a few pulses with your immersion blender, but it is just as good as is.
  • To serve: Ladle soup into individual serving bowl and garnish with chopped avocado and chopped cilantro.

Nutrition Facts : Calories 137.7, Fat 2.8, SaturatedFat 2.1, Sodium 5.3, Carbohydrate 24.1, Fiber 6.8, Sugar 2.3, Protein 6.1

QUICK MEXICAN BEAN SOUP



Quick Mexican Bean Soup image

It never hurts to have a few meals that you can whip up in very little time, and this hearty soup is one of my busy-day favorites. Green chiles and chili powder give it some oomph. -Colleen Delawder, Herndon, Virginia

Provided by Taste of Home

Categories     Dinner     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 9

1 can (16 ounces) butter beans, rinsed and drained
1 can (15-1/2 ounces) small white beans or navy beans, rinsed and drained
1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
1 can (4 ounces) chopped green chiles
1 tablespoon minced fresh cilantro
1-1/2 teaspoons chili powder
1/2 teaspoon onion powder
1-1/2 cups vegetable stock
Optional: Crumbled queso fresco and additional cilantro

Steps:

  • In a large saucepan, combine first eight ingredients; bring to a boil. Reduce heat; simmer, covered, until flavors are blended, about 10 minutes. If desired, top with cheese and additional cilantro.

Nutrition Facts : Calories 214 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 893mg sodium, Carbohydrate 45g carbohydrate (4g sugars, Fiber 12g fiber), Protein 14g protein.

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