Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 1 butternut squash, cubed
- 1 cup green beans, trimmed
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté onion and garlic until fragrant.
- Add carrots and squash, cook for 5 minutes.
- Pour in vegetable broth, add green beans, thyme, salt, and pepper.
- Bring to a boil, then simmer for 20 minutes or until vegetables are tender.
- Garnish with fresh cilantro before serving.
Notes
- Adjust seasoning to taste.
- You can add other seasonal vegetables like corn or peas.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Native American-inspired
- Diet: Vegan, Vegetarian
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 180 kcal Kcal
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 7 g
- Protein: 4 g
- Cholesterol: 0 mg
