This is just a twist on black bean soup, with a lighter broth. It is full of protein and fiber and keeps you full! It only has about 150 calories and 3 grams of fat per 1.5 cup bowl, it easy to make and very budget friendly
4 cups orange squash, peels and cut into large chunks
6-8 stalks celery ( Its best to use the center for soups. You can throw the leaves right in too.)
small onion, chopped
1 inch peeled/sliced ginger root
2 cloves garlic
2 c chicken brown or 2 bouillon cubes
1 can pinto beans, rinsed
2 cans black beans, rinsed
1/4 tsp black pepper
1/8 tsp cayenne pepper
1 tsp chili powder
1 1/2 tsp cumin
Place vegetables, pinto beans, and broth/bouillon in a large pot. Add water until everything is covered. Cook on medium heat 20-30 minutes until squash softened.
Use an immersion or stand-up blender and puree soup until it is smooth. Add black beans and seasonings and cook another 10 minutes. Adjust seasonings to taste.