This soup calls for cooked or canned beans and cooked squash.
3 cans (15 oz) black beans, drained, and rinsed if necessary, or 4 – 5 c cooked beans
2 c canned diced tomatoes
1/4 c butter or vegetable oil
1 1/2 c chopped onion
3 – 4 cloves garlic, minced
salt and pepper, to taste
4 c broth
2 c cooked winter squash, chopped or puréed
3 T sherry or balsamic vinegar
2 c cooked ham, turkey, chicken, tofu…
sour cream or yogurt, for serving, optional
1. Put the equivalent of 2 cans of the beans and the diced tomatoes into a blender or food process and purée until smooth. Set aside.
2. Melt the butter or heat the oil in a soup pot over medium heat. Add the onion and garlic, and season with salt and pepper. Sauté for 5 to 7 minutes, until the onion has softened. Stir in the bean and tomato purée, the remaining beans, broth, winter squash, and vinegar. Mix well, then bring to a simmer and simmer for about 25 minutes, or until thick enough to coat the back of a metal spoon. Stir in the cooked protein, and heat through.
3. Serve, with a dollop or two of sour cream or yogurt, if you like.