This African inspired soup can be made with fresh squash and onions, and dry beans that have been soaked overnight. Using frozen, precut vegetables makes it super easy to toss in the Sun Oven on those days that turn unexpectedly sunny. For a heartier meal serve over brown rice.
Sun Oven African Squash and Lima Bean Soup.
1 tablespoon olive oil
3 cloves garlic, minced
1 tablespoon grated peeled fresh ginger
1 teaspoon paprika
1/4 teaspoon crushed red pepper
3 cups vegetable broth
1 (20-ounce) bag frozen butternut squash
1/2 (1 pound bag) frozen small onions
1 (10-ounce) bag frozen baby lima beans
1 can diced tomatoes
1/2 teaspoon salt
Set Global Sun Oven out to preheat.
Heat the oil in a large pot over medium heat. Add the garlic, ginger, paprika, and red pepper. Cook, stirring frequently, until fragrant, about 2 minutes. Add the broth, squash, onions, lima beans, tomatoes, and salt. Cover and transfer to the Sun Oven and cook until the vegetables are tender, about 40 minutes.
Makes 4 servings.