Bean Soup with Chayote Squash and Rice
4 – 6 servings
Preparation time: 20 minutes
Cooking time: 60 minutes
1 onion, diced
1 red bell pepper, diced
2 garlic cloves, minced
2 tablespoons fair trade olive oil
3 (15-unce)z cans red beans, drained
2 cups water
1 vegetable bouillon cube
1 yellow chili, seeded and minced
1 jalapeño, seeded and minced
1 (15-unce) can diced tomatoes with liquid
Juice of 1 lime
2 chayote squash, peeled, seeded and cut into cubes (may substitute yellow squash or zucchini)
4 cups cooked white rice
Sauté onion, bell pepper and garlic in oil until translucent. Add beans, water and bouillon, and heat thoroughly. Add yellow chili, jalapeño, tomatoes, lime juice and chayote, and simmer on low for about an hour. Add cilantro and serve over rice.
Nutritional Information per serving: 388 calories, 14 grams protein, 71 grams carbohydrate, 5 grams fat, 1 gram saturated fat, 0 milligrams cholesterol, 14 grams fiber, 396 milligrams sodium
Need another international meatless meal? Check out this video for Fattet Laban from Lebanon!
Note: CRS (Catholic Relief Services) is the official international humanitarian agency of the Catholic community in the United States. The agency alleviates suffering and provides assistance to people in need in 91 countries, without regard to race, religion, or nationality.