What You'll Need
4 cups vegetable broth
1 Tbsp soy sauce
1 onion, chopped
1 red bell pepper, diced
4 cloves garlic, minced
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
How to Make It
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.
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