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Big Bad Wolf Soup

 

   Serving Size:
One serving is 1/4 cup vegetable and 1.5 oz meat/meat alternate for a 3-5 year old for lunch/supper.

 

   Yield:
6 servings

 

 

Ingredients:

1/2 Tbsp. olive oil
1/2 cup chopped onion
3/4 cup chopped red bell pepper
1/2 clove garlic
1/2 Tbsp. powder
1 cup peeled, diced butternut squash
2 1/2 cups canned, drained, rinsed pinto beans
3/4 cup water
1 cup frozen, whole-kernel corn
1/2 cup stewed tomato(es)

Directions:
Heat oil in a large non-stick skillet over medium heat. Add onions, bell peppers and garlic. Cover and cook 5 minutes. Add chili powder. Cook 1 minute, stirring constantly. Place onion and pepper mixture in slow cooker. Add squash, beans, water, corn and tomatoes. Cover and cook on low for 8 hours or until soup is thick. Note: Cooking on high will take less time, but be sure not to scorch the soup on the bottom of the pot.

 

 

Rating:  
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Credit:  
CACFP Menu Planning Guide, Team Nutrition

 

Recipe Categories:  
Recipe Categ:  
Vegetable    Meat/ Meat Alternate