Vegan
MoFo 2016 – Day 29 Vegan Tomato Butternut Bean Soup
Hey MoFo Friends! Happy Day 29! It’s
getting to be soup weather here. I love
all kinds of soups. Here’s one I adapted
to make it yummy to me!
Vegan
Tomato, Butternut and Bean Soup
1 small butternut squash, peeled and cubed
Olive oil
1 15 oz can of petite diced tomatoes
1 15 oz can of tomato sauce
½ teaspoon sugar
1 can of white beans, drained (like navy or
cannellini beans)
1 clove of garlic
1 teaspoon salt
½ teaspoon pepper
1 teaspoon Italian seasoning
¼ teaspoon paprika
¼ teaspoon cumin
Sauté the butternut squash with a tiny bit of olive oil in a frying pan
until soft. Put cooked butternut squash
in a stock pot, add the rest of the ingredients. Cook over medium heat for about a half an
hour. Serve with your favorite bread!
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