Cranberry Bean Soup


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A Chilean-style soup made with butternut squash, tomatoes, basil and jalapeno.

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Time needed

40 min preparation + 45 min cooking

Serving Size / Yield

9 Cups


  • 4 tsp. olive oil
  • 1 med. butternut squash (2 lbs.), peeled and cut into 3/4-inch pieces
  • 1 med. onion, chopped
  • 2 garlic cloves, minced
  • 1 jalapeno chile, seeded and minced
  • 1 tsp. ground cumin
  • 1 14.5-oz. can vegetable broth
  • 2 med. tomatoes, chopped
  • 1 1/2 lbs. fresh cranberry beans, shelled (about 2 C.)
  • 1 tsp. salt
  • 1 tsp. sugar
  • 1 1/4 C. loosely packed fresh basil leaves, chopped
  • 2 1/4 C. water
  • 2 C. corn kernels cut from cobs (about 4 med. ears)

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In a 5-quart Dutch oven, heat 2 teaspoons oil over medium heat until hot.  Add squash, onion and cook, stirring occasionally, until golden, about 10 minutes. Transfer squash mixture to bowl.

In same Dutch oven, heat reminaing 2 teaspoons oil over medium heat; add garlic, jalapeno and cumin and cook, stirring, 1 minutes.  Stir in broth, tomatoes, beans, salt, sugar, squash mixture, 1/4 cup basil, and water; heat to boiling over high heat.  Reduce heat to low; cover and simmer, stirring occasionally, until beans are tender, about 30 minutes.

Stir in corn, heat to boiling over high heat.  Reduce heat to low; cover and simmer 5 minutes longer.  Stir in remaining 1 cup basil.

Each Serving: About 353 calories, 15g protein, 68g carbohydrate, 7g total fat (1g sat.), 0mg cholesterole, 854 sodium.

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