Recipes » Soups » Hearty Stew
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  • 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


  • 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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