African Squash and Lima Bean Soup
- Total Time
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.
vegetable oil1 Tbsp
garlic clove(s)3 clove(s), medium, minced
ginger root1 Tbsp, fresh, peeled and grated
red pepper flakes¼ tsp
fat free vegetable broth3 cup(s), low-sodium
uncooked butternut squash20 oz, chunks
frozen pearl onion(s)½ pound(s), whole
dry lima beans10 oz, box, frozen
table salt½ tsp
fresh tomato(es)1 medium, chopped
- 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.
- 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.