Rolling Kitchen Recipe: Vegetable Bean Soup and Acorn Squash

Equipment

• Rice cooker
• Microwave

Ingredients

• 1 Tbsp high-heat cooking oil
• 2 bell peppers, diced
• 1 onion, diced
• 2 carrots, diced
• 1/2 c dry pinto beans* or 2 c canned pinto beans
• 1 can low-sodium vegetable broth
• 1/2 an acorn squash

* if using dry beans, soak overnight in a gallon sized bag. Drain well.

Directions

1. Saute carrots, bell peppers, and onions in rice cooker with cooking oil on high heat until tender (about 5-7 minutes), and transfer to a bowl.
2. If using soaked beans, add to the cooker and cover with water. Boil until tender (about one hour), and keep adding water as needed. Once cooked and water is absorbed, add the vegetables back in and heat through.
3. If using canned beans, add directly into the cooker with vegetables.
4. Add the broth, and let simmer for 15-20 minutes.
5. Meanwhile, slice an acorn squash in half and scoop out the seeds. Cook in the microwave for 10 minutes, until tender when pierced by a fork.
6. Serve the soup in the squash, as a bowl.

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