Butternut Squash and Chickpea Soup
Shredded Cabbage Salad with Goat Cheese
Ingredients
- 2 cups chopped red onion
- 6 cloves garlic, minced
- 3 Tbsp canola oil
- 3 cups peeled and cubed butternut squash
- ¾ tsp ground cumin
- ⅛ tsp cayenne pepper
- 2 (15-oz) cans no-salt-added chickpeas, drained and rinsed
- 3 (14.5-oz) cans petite-cut diced tomatoes with green chilies
- 3 cups water
Instructions
- Sauté onion and garlic in hot oil in a large Dutch oven over medium-high heat 2 minutes.
- Stir in squash, cumin and cayenne; sauté 5 minutes.
- Stir in chickpeas, tomatoes and water; bring to a boil.
- Reduce heat to medium-low; cover and simmer 30 minutes, stirring occasionally.
Side Dish Ingredients
- 5 cups shredded green cabbage
- ¾ cup finely chopped green bell pepper
- 6 Tbsp fat-free raspberry vinaigrette dressing
- 6 Tbsp crumbled goat cheese
Side Dish Instructions
- Combine cabbage, bell pepper and dressing in a large bowl, tossing to coat; sprinkle with cheese.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
290
|
60
|
350
|
| Fat (g) | 8 | 2 | 10 |
| Sat. Fat (g) | 1 | 1 | 2 |
| Protein (g) | 10 | 2 | 12 |
| Carb (g) | 44 | 9 | 53 |
| Fiber (g) | 11 | 2 | 13 |
| Sodium (mg) | 530 | 140 | 670 |
Heart Healthy Meal Plan
This recipe selected from the eMeals Heart Healthy Meal Plan.
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