Red Bean and Squash Soup

Red Bean and Squash Soup

Makes 6 to 8 servings

Ingredients

• 3/4 cup dried red kidney beans (2 cups cooked or 1 19 oz can)
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced or crushed
• 1 teaspoon dried basil
• 4 cups vegetable stock
• 1 medium acorn or other winter squash (about 1 lb or 450 g), peeled, seeded and cubed
• 1 tomato, chopped
• 1 green bell pepper, seeded and chopped
• 3/4 cup frozen corn
• 1/2 teaspoon sea salt, or to taste
• fresh ground black pepper

Instructions

1. Rinse the kidney beans under running water and soak for 8 hours or overnight covered in several inches of cold water with a little yogurt whey or lemon juice added.
2. Drain and rinse the beans, then transfer to a medium saucepan and cover again with several inches of fresh water. Bring to a boil, then reduce heat to low, cover, and simmer for 1 to 1 1/2 hours or until the beans are tender but not falling apart. Drain and set aside.
3. Heat a large saucepan or soup pot over medium heat. When hot, add the olive oil, wait a few moments, then swirl around to coat the pan. Toss in the onion, garlic and basil, and sauté for 5 minutes or until the onion is softened.
4. Add the kidney beans, vegetable stock, squash and tomato, raise the heat and bring to a boil. Reduce the heat to low and simmer uncovered until the squash is tender — about 10 minutes. Now add the green pepper and corn and cook for a few minutes to heat the vegetables.
5. Season with salt and plenty of fresh ground black pepper.
6. Serve hot, with fresh bread or a grain on the side.

Content and Image from foodandspice