Vegetarian

Squash-Kidney Bean Soup is for Soup.

Squash-Kidney Bean Soup takes 10 minutes to prepare.

Squash-Kidney Bean Soup takes 45 minutes to cook.

Squash-Kidney Bean Soup makes 8 servings.

The ingredients for Squash-Kidney Bean Soup are:

1 C cauliflower florets
2 C butternut squash, cubed
1 (425-gram) can red kidney beans
1 C fresh spinach leaves
2 C cooked brown rice
2 C soymilk
1 t garlic powder
1/2 t cinnamon
1/2 t curry powder
1/2 T dried parsley

Here is how you make Squash-Kidney Bean Soup:

Steam the cauliflower and squash until cooked (I did them separately because the cauliflower takes longer, but you could always add the squash after a few minutes).Put the vegetables, their steam water, the kidney beans (and their liquid), spinach, and brown rice in a food processor, and process until smooth.Put it all in a pot, and add the soymilk and seasonings. Bring to a simmer, and serve.Serving Size:?makes 8 1-cup servings

The nutritional information for Squash-Kidney Bean Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 152.0

• Total Fat: 1.8 g
• Cholesterol: 0.0 mg
• Sodium: 221.3 mg
• Total Carbs: 28.4 g
• Dietary Fiber: 6.8 g
• Protein: 6.6 g

The dietary needs meet for Squash-Kidney Bean Soup is Vegan