2

African Squash and Lima Bean Soup

Total Time
34 min
Prep
15 min
Cook
19 min
Serves
4
Difficulty
Easy
This squash-and-bean soup is often flavored with smoked fish or pig’s feet. Our version is strictly vegetarian, very simple, and hike up with spices.
Ingredients

vegetable oil

1 Tbsp

garlic clove(s)

3 medium clove(s), minced

ginger root

1 Tbsp, fresh, peeled and grated

paprika

1 tsp

red pepper flakes

¼ tsp

fat free vegetable broth

3 cup(s), low-sodium

uncooked butternut squash

20 oz, chunks

frozen pearl onion(s)

½ pound(s), whole

dry lima beans

10 oz, box, frozen

table salt

½ tsp

fresh tomato(es)

1 medium, chopped

Instructions

  1. Heat the oil in a nonstick Dutch oven over medium heat. Add the garlic, ginger, paprika, and crushed red pepper. Cook, stirring frequently, until fragrant, about 2 minutes.
  2. Add the broth, squash, onions, lima beans, and salt; bring to a boil. Reduce the heat and simmer, covered, until the vegetables are tender, about 10 minutes. Stir in the tomato and heat through, about 2 minutes. Yields 1 1/2 cups per serving.
Notes
If you have any leftover cooked brown rice on hand, you can stir 1 cup into this soup for a heartier meal and an additional POINT per serving.

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