You're Only One Pot Away From Tonight's Protein-Packed Dinner
From PALETA [1]
Ingredients
- 2 red bell peppers, chopped
4 garlic cloves, roasted and smashed
2 cups pumpkin or butternut squash, peeled and cubed
1 large sweet onion, chopped
3 medium carrots, peeled and chopped
3 tablespoons extra-virgin olive oil
1 tablespoon ground cumin
2 teaspoons crushed red pepper
1 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 16-ounce box organic vegetable broth
2 bay leaves
1 28-ounce can chopped tomatoes
1 15-ounce can pinto beans, rinsed and drained
1 15-ounce can black beans, rinsed and drained
1 15-ounce can red kidney beans, rinsed and drained
- For the garnish (optional):
1/4 cup thinly sliced scallions, leeks, or corn kernels
Directions
- Preheat oven to 425°F
- Combine the first 11 ingredients in a medium-sized bowl and lightly toss together.
- Line a baking sheet with foil, and spread the tossed ingredients evenly across the pan; roast for 15 minutes or until just barely tender and lightly caramelized. When done, smash the roasted garlic between two spoons.
- While the ingredients are roasting in the oven, add the remaining ingredients to a medium-sized stockpot and bring to a low simmer.
- Add the roasted vegetables and smashed garlic to the stockpot and simmer for an additional 20 minutes to blend all the flavors; stir occasionally.
- Remove the bay leaves and ladle into your favorite soup bowl, and garnish with sliced scallions.
Source: Calorie Count [2]
Information
- Category
- Soups/Stews, Bean
- Cuisine
- North American
- Yield
- 12
- Total Time
- 59 minutes, 59 seconds
Nutrition
- Calories per serving
- 448