Hearty soup made with butternut squash and beans seasoned with cinnamon and cumin.
Is it just me or did November sneak up on us?? As tempting as it is to throw on yoga pants and hide underneath baggy sweaters while we drink eggnog, we have worked too hard all year long to throw in the towel now!
On second thought… mmm… egg nog. A little fresh grated nutmeg on top? Boom. Just kidding. Kinda.
In all seriousness, life is all about balance and that is more true now than ever as we enter the hectic holiday season. Do yourself a favor and whip up a big batch of this soup loaded in antioxidant-rich spices, hearty protein-packed beans and a rainbow of vegetables.
There’s no scientific proof that this soup helps fight cold and flu season but I’m pretty sure it can’t hurt.
Your spoon is waiting.
Vegetable Bean Soup with Greens
Ingredients
- 1 onion - diced
- 2 carrots - diced
- 2 celery stalks - diced
- 1 teaspoon salt
- 1/2 teaspoon chili flakes or black pepper
- 4 cloves garlic minced
- 1 tablespoon cinnamon
- 2 tablespoons cumin
- 4 cups butternut squash cubes peeled
- 8 cups chicken broth low sodium
- 15 oz can cannellini beans or beans of choice
- 15 oz can fire roasted diced tomatoes
- 8 cups leafy greens (spinach, kale, chard, etc.)
- 1 juice lemon
- fresh parsley and parmesan cheese - optional garnish
Instructions
- Saute onion, carrots, celery and garlic cloves in large pot sprayed with non-stick spray over medium heat. Add salt to release juices and continue to stir until veggies soften, about 5-7 minutes.
- Add chili flakes, cinnamon, cumin and butternut squash cubes. Cook for 2-3 minutes stirring frequently before adding chicken broth, beans and tomatoes.
- Bring pot to a boil then reduce to low. Simmer for 20 minutes or until squash is cooked through.
- Before serving, stir in leafy greens and lemon juice. When greens wilt, check for seasoning and adjust accordingly.
- Serve with fresh parsley and shaved parm.
Notes
Nutrition Information:
Rachael {SimplyFreshCooking}
November 7, 2012 at 9:37 amI would devour this! So healthy!! :)
Jamie @ Thrifty Veggie Mama
November 6, 2012 at 10:44 pmLove this! Love all the veggies in here.
The Lemon Bowl
November 7, 2012 at 8:27 amThanks friend!! It was so good – we made extra to freeze and I’m so glad we did!
katie
November 6, 2012 at 10:21 pmYum! I am always looking for a good veggie soup! This looks like it has my name all over it!
The Lemon Bowl
November 7, 2012 at 8:27 amMe too!! It freezes really well, too btw.
addie | culicurious
November 6, 2012 at 11:43 amthis looks so delicious! and so healthy. :)
And I agree with November sneaking up on us. WOW.
The Lemon Bowl
November 6, 2012 at 12:07 pmIt really is – and so versatile. Use whatever you have on hand!!
carrian
November 6, 2012 at 11:38 amThis looks delicious!
EA-The Spicy RD
November 6, 2012 at 12:35 amYummy soup! I have a household of stickies right now (everyone except me), so soup has been in demand. Tonight I made a roasted tomato soup that was delicious. I’m sure your soup is a great cold fighter too :-)
The Lemon Bowl
November 6, 2012 at 12:07 pmThat sounds incredible- how was it?? I’m craving tomato soup lately!
Alyssa (Everyday Maven)
November 5, 2012 at 3:41 pmGreat soup! And, yes, we are definitely on the same page :)
The Lemon Bowl
November 5, 2012 at 3:42 pmTis the season for tasty soup!! :-)
Rachel Cooks
November 5, 2012 at 7:22 amLooks fantastic!
The Lemon Bowl
November 5, 2012 at 7:39 amThanks friend! Happy to say I have a second batch in my freezer!