Invincible Muffin » Recipes » Soups


(Best of VT)

*I cut the peel off the squash, which means that it will take less time to simmer until tender in the first step.

On low heat simmer the squash, potatoes, and water. Cook for about 30 minutes or until a fork pierces squash peel easily (if you're using the peel that is).

Add onion, tomatoes, and cumin and continue to simmer for an additional 10 minutes.

Add beans, collard leaves, salt and black pepper and simmer for 5 minutes more. Serve with rice and your favorite hot sauce.

4 servings at 2 POINTS per serving: 158 calories, 0g total fat, 7g dietary fiber

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