Ingredients
Units
- 1 fine chopped yellow onion
- 1 teaspoon of paprika
- 2 cups of chopped squash in cubes of 1 cm (butternut or pumpkins)
- 2 cups of corn (frozen) or 4 ears
- 4 cups of shelled beans or 2 cans of Cannellini Beans (I use BUSH’S)
- 2 cups of vegetable broth or water
- 2 – 3 diced tomatoes
- basil
- oil, salt, pepper, cumin
Instructions
- In a medium saucepan, heat over medium-high heat, 1 tablespoon of vegetable oil. Add the paprika. Stir and let cook for 1 minute. Add the onion and cook for 5-8 minutes.
- If using fresh beans: Add the squash, corn, and broth.
- Add beans and tomatoes. Stir. Add salt, pepper, cumin if desired, and a small bunch of basil. Cook covered for 20 minutes or until the beans are cooked. Remove the basil. Adjust the seasoning.
- Serve hot.
Notes
If using canned beans: Add the squash, corn, tomatoes, and broth. Stir. Add salt, pepper, cumin if desired, and a bunch of basil. Cook covered for 15 minutes. Drain and wash the beans. Add to the pot and stir. Once hot, turn off, take out the basil and serve.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stove cooked
- Cuisine: Chilean
Nutrition
- Serving Size:
- Calories: 323
- Sugar: 11.9 g
- Sodium: 963.2 mg
- Fat: 3.3 g
- Saturated Fat: 0.3 g
- Carbohydrates: 62.5 g
- Fiber: 14.3 g
- Protein: 16 g