Pinto Bean, Tomato and Butternut Squash Soup

Name: Pinto Bean, Tomato and Butternut Squash Soup
Yield: 6
Ingredients: 1 tablespoon olive oil; 2 cups chopped onions; 1 cup chopped celery; 4 garlic cloves, minced; 4 cups canned vegetable broth; 2 15-ounce cans pinto beans, drained; 1 14 1/2-ounce can diced tomatoes in juice; 2 cups 1/2-inch pieces peeled seeded butternut squash; 1 teaspoon dried oregano; 1/2 teaspoon dried crushed red pepper; 6 tablespoons chopped fresh basil

Pinto Bean, Tomato and Butternut Squash Soup was pinched from <a href="http://www.epicurious.com/recipes/food/views/pinto-bean-tomato-and-butternut-squash-soup-103870" target="_blank">www.epicurious.com.</a>

INGREDIENTS

•

1 tablespoon olive oil

•

2 cups chopped onions

•

1 cup chopped celery

•

4 garlic cloves, minced

•

4 cups canned vegetable broth

•

2 15-ounce cans pinto beans, drained

•

1 14 1/2-ounce can diced tomatoes in juice

•

2 cups 1/2-inch pieces peeled seeded butternut squash

•

1 teaspoon dried oregano

•

1/2 teaspoon dried crushed red pepper

•

6 tablespoons chopped fresh basil

Go To Recipe

review