Chilean Bean Soup

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READY IN: 1hr 30mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat oil on medium to low heat in skillet. Add onion, garlic, carrots, oregano and paprika and saute gently for 15 minutes until well-cooked and soft. Remove from heat and set aside.
  • Place beans in a large soup pot. Add water… at least enough water to cover the beans.
  • Defrost squash in microwave enough to remove it from box. Add the squash to the pot with beans.
  • Cover pot, stirring as squash defrosts into the soup. Bring to a boil. Then, reduce heat and simmer for about 20 minutes. Water may need to be added during cooking.
  • Add sauteed onion mixture to the pot.
  • Remove about 1/2 of the mixture with a slotted spoon, place in a large bowl and set aside. With the remaining contents in the pot, blend with hand blender (or used blender or potato masher). Add this mixture back to the pot and stir.
  • Stir and salt to taste.
  • Saute sausage if desired. You can put it in the soup or serve on side for sausage lovers, giving vegetarians an option with the soup.
  • Serve with bread or rolls.
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