Mexican

Veggie soup is for Soup.

Veggie soup takes several minutes to prepare.

Veggie soup takes several minutes to cook.

Veggie soup makes 8 servings.

The ingredients for Veggie soup are:

Butternut Squash, 1 cup, cubes (remove)
Olive Oil, 1 tbsp (remove)
Onions, raw, 1 cup, chopped (remove)
Garlic, 2 clove (remove)
Pacific Natural Foods Organic Vegetable Broth, 1 cup, 6 serving (remove)
*Cumin seed, 1 tsp (remove)
Bush's, Black Beans, 2 cup (remove)
Yellow Sweet Corn, Frozen, 0.1 cup kernels (remove)
Peppers, sweet, red, raw, sliced, 1 cup (remove)
Cilantro, raw, 12 tbsp (remove)
Thyme, fresh, 3 tsp (remove)
Serrano Peppers, .25 cup, chopped (remove)

Here is how you make Veggie soup:

Bake squash on cookie sheet sprayed with nonstick spray.Roast squash until tender. Heat oil in a heavy large pot over medium heat. Add chopped onion and aute until pale. Mix in chopped celery and garlic. Add 1 cup of broth and simmer for 10 minutes. Add squash, 5 cups broth and seasonings. Puree soup in batches. Return to pot and heat. Add black beans, corn, chopped peppers, cilantro, thyme. Cover and simmer 10 minutes. Season with salt and pepper to taste.Can garnish with yogurt.Number of Servings: 8Recipe submitted by SparkPeople user DMI2003.

The nutritional information for Veggie soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 103.5

• Total Fat: 2.2 g
• Cholesterol: 0.0 mg
• Sodium: 690.7 mg
• Total Carbs: 18.8 g
• Dietary Fiber: 5.2 g
• Protein: 4.4 g

Veggie soup is Mexican cuisine.