This gluten-free Halloween themed soup is perfect for a warm main meal for chilly late October evenings. Obviously you can make this soup anytime of the year, but it seems appropriate for Halloween. I hope you enjoy it as much as I do.
1 medium onion, finely diced
5 garlic cloves, minced
2 cups carrots, diced
2 cups celery, diced
1 1/2 cups corn
1 1/2 cups green peas
2 medium red bell peppers, diced
2 cups butternut squash, diced
3 cups mushrooms, sliced
2-15oz. can salt free black beans, rinsed & drained
1-28oz. can salt free diced tomatoes in basil
1-6oz. can tomato paste
6 cups low sodium vegetable broth, (oil free) or water
3 Tbsp Italian seasoning
2-3 cups baby kale, spinach or any greens that you like
1/4-1/2 Tsp red pepper flakes
Black pepper to taste
1-Over medium heat, dry sauté onion, carrots, celery and red bell peppers until the onions are translucent and the vegetables have softened. Add a little water as needed.
2-Next add everything to the pot, except the mushrooms and kale. Bring to a boil, then reduce the heat and simmer until the squash is tender. About 30 minutes
3-Once the squash is ready, go ahead and add the mushrooms and greens. Once the greens have wilted then the soup is ready. Enjoy over rice, quinoa potatoes or on its own.