Ingredients:
1/2 cup uncooked cubed butternut squash
1/2 cup corn kernels
1 Tbsp dried pinto beans
1 Tbsp cornmeal
1 cup water or vegetable broth
Salt to taste
Directions:
Spray a 1 quart crockpot with non-stick spray. Place all ingredients in the crockpot on low for 4-6 hours until the squash is reduced and the soup is thickened. Stir once or twice during cooking.
** Serve with 1 ounce of additional protein (pan seared tofu) and 1 cup of vegetables (green beans).
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