3 Tablespoons of canola oil
1 ½ cups chipped onions (3 medium)
5 large garlic cloves, peeled and minced
1 medium jalapeno pepper, minced
2 teaspoons dried oregano
1 teaspoon dried basil
3 cups chopped fresh broccoli
1 cup chopped green bell pepper
4 cups cubed, peeled butternut squash (I roasted the squash and broccoli about 20 minutes first)
1 teaspoon salt
1 teaspoon ground cumin
½ teaspoon coriander
1 ½ cup cooked kidney beans (I combined 1 can kidney, 1 can black beans)
1 28 oz. whole tomatoes with juices chopped
1 cup fresh or frozen kernel corn
How to Cook:
1. Heat oil in a large soup pot over medium heat.
2. Sauté onions, garlic, jalapeno, oregano, and basil until onion begin to soften.
3. Stir in broccoli and green and red peppers and sauté until just tender.
4. Add the squash, salt, cumin, coriander, beans, tomatoes and their juice and 4 cups of water (may want to use less water).
5. Bring the soup to a boil, reduce the heat and simmer partially covered for 25 to 30 minutes stirring occasionally.
6. Stir in corn and cook a few more minutes.
Now I will tell you how I did it. Once, I sautéed the onions, peppers, garlic, etc. I added all the ingredients to a crock-pot, set it on low and cooked for about 4 – 5 hours. I had roasted the squash and broccoli while I sautéed the onions, peppers, garlic prior to adding it to the pot. Check to assure there is enough liquid, add water if necessary. The flavors blended nicely.