by Chef Jack
A savory soup from Chef Jack using the HMR Five-Bean entree and tasty oven roasted squash!
Ingredients
1 Kabocha Squash
non-stick olive oil spray
1 teaspoon granulated garlic
1/2 teaspoon black pepper
1 large white onion, peeled and coarse chopped
2 stalks of celery, cut into ¼” dice
2 carrots, peeled and cut into ¼” dice
1 red bell pepper, seeded cut into ¼” dice
1 green bell pepper, seeded and cut into ¼” dice
1 can (14 oz.) diced or stewed tomatoes
1 bunch fresh cilantro, divided in half
4 large cloves garlic, peeled
2 tablespoons Bijol spice
2 tablespoons dried oregano
1 teaspoon fresh cracked black pepper
1/2 teaspoon Cajun Power Garlic Hot Sauce
4 cups vegetable broth
4 HMR Five-Bean Casserole Entrees
2 cans (14 oz.) of garbanzo beans, drained and rinsed
Instructions
- Carefully split Kabocha squash (or purchase pre-packed cut squash) remove seeds and cut off outer peel with a sharp knife. Cut into uniform ½ to ¾” cubes.
- Spray a flat baking pan with non-stick olive oil spray, arrange squash in one layer, spray squash with the same olive oil spray and season lightly with black pepper and granulated garlic. Place in oven and roast for 30 to 40 minutes, or until squash is tender.
- While squash is roasting, spray the bottom of a large soup or stock pot with non-stick olive oil spray and place over medium high heat. When pot is heated, add onion, celery, carrots and bell peppers. Cover and sauté or “sweat” until onions begin to turn translucent, about 15 minutes.
- Place canned tomatoes, half of the cilantro, garlic, Bijol spice, oregano, black pepper and Cajun Power Garlic Hot Sauce into blender. Pulse to puree, then add to the soup pot, stirring to mix with sautéed vegetables. Don’t clean the blender, you’re going to use it again to puree the HMR Five-Bean Casserole Entrees.
- Add 2 cups of the canned broth to the soup pot. Heat the HMR Five-Bean Casserole Entrees according to package instructions, transfer the contents of 2 packages at a to the blender with 1 cup of the vegetable broth, puree and pour into the soup pot. Repeat with the remaining casseroles. Add Garbanzo beans to the soup, stir well, lower heat and continue to simmer. Right about now, after all that work, the Kabocha squash should be tender and can go from the oven right to the soup pot. Simmer for another 10 to 15 minutes to allow flavors to blend. (Best when made a day ahead and reheated).
Nutrition Information
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# of Cups: 22
Calories per Cup: 110
Vegetable Servings: 18
Fruit Servings: 0
Healthy Solutions® diet recipe? Yes
Vegetarian? Yes
Prep Time: 90 minutes
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Source: Chef Jack
Tags: Chef Jack, HMR Entree, main dish, soups
