Chayote and White Bean Soup

Chayote is a tropical squash indigenous to Mexico. It’s peak time of year is September through May. Many describe the squash as a vegetable like pear. It is very tasty and works well a variety of dishes. Chayote’s are packed with anti-oxidents and vitamin C making this a perfect dish for the flu season. This soup is hearty and flavorful with three different onions, and white beans to make it creamy. It is a vegan soup but feel free to add parmesan cheese for the vegetarians or chicken for the meat eaters.

Ingredients:

3 chayote’s peeled and seeded and chopped in 1 1/2 inch cubes
1 yellow onion chopped
2 leeks chopped and cleaned of sand
3 green onion chopped
3 cloves of garlic minced
salt and pepper to taste about 1 tsp each
1 pinch of crushed red pepper flakes
2 cups of vegetable broth
1/4 cup beer
1 15 oz can cannellini beans
1 bay leaf

In a large stock pot saute chayote’s, yellow onion, leeks and green onion on medium. Add salt, pepper, crushed red pepper flakes and garlic. Saute for about ten minutes until the chayote’s break apart easy and onions are translucent. Add beer and continue to simmer for another 5 minutes. Once the beer has reduced a little, add beans, broth and bay leaf. Cover and let simmer on medium low for about 10-15 minutes. Turn off heat, remove bay leaf and blend until everything is smooth and creamy. Then it is ready to serve.

Yields 4 servings