It’s time to get warmth this cold season, how does a winter squash sounds? Warm up your winter with a delicious soup packed up with nutritious beans!
This bean soup with Winter Squash is filled with spices and herbs that give aromatic scent and velvety texture with blended flavors to your food. Ah that’s soothing! Now let’s dig in to this!
- 1 pound dried pinto beans, picked over and rinsed
- 3 quarts plus 1 cup water
- 1/2 cup chopped canned tomatoes
- 2 garlic cloves, crushed
- 1/4 cup chopped celery leaves
- Large pinch of dried oregano
- 1/2 cup extra-virgin olive oil (for Phase 3)
- Sea salt
- 1 medium onion, finely chopped
- One 2-pound butternut squash, peeled and cut into 1-inch chunks
- Crushed red pepper
- In a large bowl, cover the dried beans with 2 inches of water and let them soak overnight. Drain and rinse the beans, then transfer them to a medium enameled cast-iron casserole.
- Add 3 quarts of the water and bring to a simmer over moderate heat, skimming as necessary to remove the foam that rises to the surface.
- Cook the beans over low heat until almost tender, about 1 hour. Add the tomatoes, garlic, celery leaves and oregano. You can add 1/4 cup of olive oil for Phase 3.
- Season with salt. Continue cooking until the beans are very tender, about 1 1/2 hours longer.
- Meanwhile, in a large skillet, heat the remaining 1/4 cup of olive oil. Add the onion and cook over low heat until softened but not browned, about 8 minutes.
- Add the squash and the remaining 1 cup of water, cover and simmer over low heat until the squash is just tender, about 10 minutes.
- When the beans are done, stir in the squash. Season with salt and crushed red pepper and simmer for 5 minutes. Serve in shallow soup bowls.Hope you get the warmth that you need from this recipe. Enjoy!