While the rest of the country is suffering from a polar blast, we in Phoenix are chilling with weather in the 60’s and 70’s. To everyone else, that’s warm, but to us, it is soup weather.
This recipe from Dole hits the spot with the perfect mix of hearty and healthy ingredients in their Amazon bean soup. It is the perfect meal if you ‘celebrate’ meatless Mondays, but works for any day.
All of the ingredients can be found at any local grocery store, but my favorite place to buy produce is either Superstition Springs Ranch Market on Main Street, or Sprouts in Mesa.
Amazon Bean Soup
- 1 tablespoon butter
- 4 cloves garlic, minced
- 2 carrots, chopped
- 1 medium onion, chopped
- 6 cups reduced-sodium chicken broth
- 3 pounds buttercup squash, peeled and diced (about 6 cups)
- 1 plum tomato, chopped
- 1/4 teaspoon crushed red pepper
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground pepper
- 2 15-ounce cans pinto or other brown beans, rinsed
- 1 9-ounce package DOLE Spinach, stemmed and coarsely chopped
- 1 lime, cut into wedges
- Melt butter in a Dutch oven over medium-high heat. Add garlic, carrots and onion and cook, stirring occasionally, until the vegetables are tender and lightly browned, 5 to 7 minutes. Add broth and scrape up any browned bits with a wooden spoon. Add squash, tomato, crushed red pepper, salt and pepper and bring to a boil. Reduce heat to a simmer and cook until the squash is very soft and almost breaking apart, about 20 minutes.
- To puree the soup you have a few options. You can use an immersion blender to puree the soup right in the pot. Or…
- You can also transfer 3 cups of the soup to a blender and puree until smooth. (Use caution when pureeing hot liquids.) Return the pureed soup to the pot.
- Stir in beans and spinach and cook over medium heat until the beans are heated through and the spinach is wilted, about 5 minutes. Serve with lime wedges.
You may also want to see our daily kitchen tips for lots of ideas for the kitchen.