Hearty Stew
Servings: 4
Ingredients
- 4 cups Vegetable broth, divided
- 1 tbsp. Soy sauce
- 1 Onion, chopped
- 1 Red bell pepper, diced
- 4 cloves Garlic, minced
- 4 cups Butternut or other winter squash, peeled, seeded and cut into ½-inch cubes
- 1 medium Potato, peeled and diced
- 2 15-oz Jars of your favorite salsa, medium-hot
- 1 tbsp. Dried oregano
- 2 Zucchinis, chopped
- 1 15-oz Can pinto beans
- 1 ½ cups Corn
- Sea salt to taste
Instructions
- 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.
- 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.
- Add zucchini, pinto beans, and corn. Continue cooking another 10 minutes. Add salt to taste and serve hot.
Notes
You can substitute white corn or hominy for the regular corn, for extra sweetness and flavor.
Canned beans can be replaced with dried beans that have been soaked and cooked.
Butternut squash is also available frozen.