4 cups
butternut or other winter squash (about 2 pounds), peeled, seeded, and cut into 1/2-inch cubes
1
medium potato, peeled and diced
2
15-ounce jars of your favorite salsa, medium-hot
1 Tbsp
dried oregano
2
zucchinis, chopped
1
15-ounce can pinto beans
1½ cups
corn
Sea salt to taste
Instructions
Instructions
1. Heat ¼ cup vegetable broth and soy sauce in a large soup pot. Add onion, bell pepper, and garlic. Sauté over medium heat until the onion is soft.
2. Add remaining vegetable broth, squash and potatoes to the pot, along with the salsa and oregano. Cover and simmer until the squash is just tender when pierced with a fork, about 15 minutes.
3. Add zucchini, pinto beans, and corn. Continue cooking another 10 minutes. Add salt to taste and serve hot.
