Rainbow Soup
with corn, chard, tomatoes, and butternut squash croutons
This is a light summery soup that works well served at room temperature. Plus it makes great use of leftover butternut squash as croutons.
Smarts: Anytime you want a quick dinner just combine some onions + stock / broth + tomatoes + beans + frozen / fresh veggies and you have yourself a soup!
Smarts: Anytime you want a quick dinner just combine some onions + stock / broth + tomatoes + beans + frozen / fresh veggies and you have yourself a soup!
Dependency
Proteins
Cuisines
Ingredients
Rainbow Soup:
- Garlic - 3 cloves , minced
- Onions - 1 , diced
- Chard - 2 bunches , leaves torn, stems chopped into 1/2" pieces
- Corn - 3 cobs , kernels of ((Or sub ~1 1/2 cups frozen corn))
- Kidney beans (14oz / 397g can) - 1 can , rinsed and drained ((~2 cups))
- Cooking oil - 1 Tbsp
- Diced tomatoes (14 oz / 397 g can) - 1 can , drained
- Thyme - 1/2 tsp
- Chicken stock - 3 cups
- Leftover butternut squash - 3 to 4 cups
- Baguette or ciabatta - 1/2 loaf , sliced
Prep
- Garlic / Onions / Chard / Corn - Prep as directed. Kids can use scissors to help with the chard. (Can be done up to 3 days ahead)
- Beans - Rinse and drain.
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Make
- Heat a Dutch oven over medium-high heat. Add cooking oil and then garlic, onions, and chard stems to heated oil. Saute for 3 to 5 minutes, until softened.
- Add in diced tomatoes with thyme. Cook for another 3 minutes before adding stock, beans, and corn. Cover and bring to a boil. Turn off heat and stir in chard leaves. Once leaves wilt, add in butternut squash croutons. Season to taste with salt and pepper.
- Enjoy with sliced baguette.
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