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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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