Pinto Bean With Tomato and Butternut Squash Soup

Adapted from FruitsandVeggiesMatter.gov, Centers for Disease Control and Prevention, Produce for Better Health Foundation

Nutrition Facts

Serving Size	1/6 recipe
Calories	290
Calories from Fat	35
Total Fat	4 g
Saturated Fat	1 g
Cholesterol	0 mg
Sodium	390 mg
Total Carbohydrate	54 g
Dietary Fiber	16 g
Sugars	11 g
Proteins	14 g
Vitamin A	120% DV
Vitamin C	50% DV
Calcium	15% DV
Iron	25% DV

Percent Daily Values (DV) are based on a 2,000 calorie diet.

Servings and Times

Servings	6
Preparation Time	40 minutes

Cups of Fruits and Vegetables Per Person: 3.0

Ingredients and Preparation

Ingredients	Measures
Olive oil	1 tablespoon
Yellow onion chopped	2 cups
Celery, chopped	1 cup
Garlic cloves, roasted and minced	4
Low sodium vegetable broth	1 cup
Water	5 cups
Pinto beans, drained	2 cans (15 ounces each)
Diced tomatoes	1 can (14.5 ounces)
Butternut squash, peeled, seeded, and cut into ½ inch pieces	2 cups
Dried Oregano	1 teaspoon
Dried red pepper flakes, crushed	½ teaspoon
Basil, chopped	6 tablespoon

Directions
Heat oil in heavy, large pot over medium-high heat.
Add onions and celery; sauté until onions are golden, about 7 minutes.
Add garlic and dried red pepper flakes; stir 1 minute.
Add broth, water, and next 5 ingredients; bring to boil.
Reduce heat; cover and simmer until squash is tender, about 15 minutes.
Transfer 3 cups soup to blender; cool slightly, then puree until smooth.
Return puree to pot with soup.
Simmer until heated through, about 5 minutes.
Ladle soup into 6 bowls. Sprinkle each with 1 tablespoon basil and serve.

Diabetic Exchange
Fruit: 0; Vegetables: 2; Meat: 0; Milk: 0; Fat: 0; Carbs: 3; Other: 0
Diabetic exchanges are calculated based on the American Diabetes Association Exchange System. Exchanges are rounded up or down to equal whole numbers. Therefore, partial exchanges are not included.

Source
Melissa’s Variety Produce

Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.