BEAN SOUP WITH CABBAGE, WINTER SQUASH AND FARRO
Wondering what else you can do with the cabbage and winter squash in that box of delivered produce? Here's a meal in a bowl, perfect for a cold winter night.
Provided by Martha Rose Shulman
Categories dinner, one pot, soups and stews, main course
Time 3h45m
Yield Serves six
Number Of Ingredients 16
Steps:
- Heat 1 tablespoon of the olive oil over medium heat in a large, heavy soup pot or Dutch oven. Cook the onion until it begins to soften, about three minutes. Add the carrot, celery and sage, and continue to cook, stirring, until the vegetables are tender, about five minutes. Add half the garlic. Cook, stirring, until fragrant, about one minute. Add the cabbage and a generous pinch of salt, and cook, stirring often, until the cabbage is limp, about 10 minutes. Drain the soaked beans, and add them to the pot, along with the squash, bouquet garni and 2 quarts water, or enough to cover by two inches. Bring to a boil, reduce the heat, add salt to taste and simmer 1 1/2 to 2 hours until the beans are tender. Remove the bouquet garni, and discard.
- While the soup is simmering, heat the remaining olive oil over medium heat in a medium-size nonstick skillet. Add the remaining garlic and the rosemary. Cook for a half-minute to a minute until fragrant, and stir in the tomatoes. Add salt. Cook for 10 to 15 minutes, stirring often, until the tomatoes have cooked down and the mixture is thick, beginning to stick to the pan and delicious. Stir into the soup along with the cooked farro. Continue to simmer for another 30 minutes. Taste and adjust salt, and add lots of freshly ground pepper. Serve with freshly grated Parmesan.
Nutrition Facts : @context http, Calories 264, UnsaturatedFat 4 grams, Carbohydrate 45 grams, Fat 6 grams, Fiber 12 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 659 milligrams, Sugar 7 grams
PINTO BEAN, TOMATO AND BUTTERNUT SQUASH SOUP
Categories Soup/Stew Blender Bean Tomato Vegetable Sauté Vegetarian Lunch Legume Butternut Squash Fall Healthy Vegan Simmer Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 6 (first-course) servings
Number Of Ingredients 11
Steps:
- Heat oil in heavy large pot over medium-high heat. Add onions and celery; sauté until onions are golden, about 7 minutes. Add garlic; stir 1 minute. Add broth and next 5 ingredients; bring to boil. Reduce heat; cover and simmer until squash is tender, about 15 minutes. Transfer 3 cups soup to blender; cool slightly, then puree until smooth. Return puree to pot with soup. Simmer until heated through, about 5 minutes. Season with salt and pepper.
- Ladle soup into 6 bowls. Sprinkle each with 1 tablespoon basil and serve.
SQUASH AND PINTO BEANS
Make and share this Squash and Pinto Beans recipe from Food.com.
Provided by queenofpink
Categories Beans
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil and saute onions, garlic and squashed for 2-3 minutes. Add remaining ingredients except cheese. Cover and simmer slowly for 15 minutes. Remove lid and top with cheese and allow to melt. If you prefer a browned cheese, place under broiler for 2-4 minutes.
Nutrition Facts : Calories 90.4, Fat 1.9, SaturatedFat 0.2, Sodium 498.3, Carbohydrate 16.2, Fiber 4, Sugar 3.3, Protein 4.1
More about "squash and pinto beans recipes"
SQUASH, BEAN, AND CORN STEW RECIPE - FOOD & WINE
From foodandwine.com
4/5
- In a Dutch oven, heat the oil over moderately low heat. Add the onions and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic, paprika, cayenne, and oregano and cook, stirring, until fragrant, about 1 minute.
- Stir in the pimientos, tomatoes, squash, water, and salt and bring to a simmer. Cook the stew, covered, stirring occasionally, until the squash is almost tender, about 15 minutes. Uncover and simmer vigorously until almost no liquid remains in the pan, about 5 minutes. Add the beans and corn and cook until the corn is just tender, about 5 minutes. Stir in the basil.
VEGETARIAN ROASTED ACORN SQUASH WITH PINTO BEANS FOR TWO
From simple-nourished-living.com
5/5 (5)Total Time 55 minsCategory Main CourseCalories 202 per serving
- Rub 1 teaspoon of olive oil on the inside of each half of squash. Sprinkle 1 teaspoon of pumpkin pie spice on each half. Rub the spice to cover the inside of squash.
- Line a baking sheet with parchment or use a silpat. Put the squash cut side down on the prepared baking sheet.
PINTO BEANS RECIPE - LOVE AND LEMONS
From loveandlemons.com
VEGETARIAN ENCHILADAS {BEST EVER!} – WELLPLATED.COM
From wellplated.com
20 EASY RECIPES WITH PINTO BEANS | MYRECIPES
From myrecipes.com
BUTTERNUT SQUASH STEW RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
INSTANT POT VEGAN ACORN SQUASH CHILI (+ STOVETOP …
From moonandspoonandyum.com
SPAGHETTI SQUASH WITH CHILE-SPICED PINTO BEANS
From lettyskitchen.com
PINTO BEANS AND SQUASH STEW RECIPE - RECIPELAND.COM
From recipeland.com
Servings 6Calories 190 per servingTotal Time 3 hrs
RECIPE: SMOTHERED SQUASH AND PINTO BEANS | WHOLE …
From wholefoodsmarket.com
SPAGHETTI SQUASH AND PINTO BEANS RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
SMOKY SQUASH CHILI WITH QUINOA, PINTO & BLACK BEANS
From thefirstmess.com
PINTO BEAN & WINTER SQUASH SOUP - BLUE APRON
From blueapron.com
15+ RECIPES WITH PINTO BEANS - EATINGWELL.COM
From eatingwell.com
PINTO BEANS RECIPE - GRANDBABY CAKES
From grandbaby-cakes.com
PINTO BEANS AND BUTTERNUT SQUASH SOUP - AFROVITALITYEATS
From afrovitalityeats.com
PINTO BEAN CHILI WITH CORN AND WINTER SQUASH RECIPE
From myrecipes.com
BUTTERNUT SQUASH AND PINTO BEANS RECIPES - SUPERCOOK.COM
From supercook.com
HOW TO MAKE THE BEST PINTO BEANS | FOODIECRUSH.COM
From foodiecrush.com
EASY SPAGHETTI SQUASH WITH PINTO BEANS & ARUGULA
From veggieprimer.com
You'll also love