 |
Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 13 |
|
Hannah Barringer of Loudon, Tennessee suggests serving this delicious and satisfying recipe with corn chips, cheese, sour cream, and a small salad. âTo save time, purchase vegetables that have already been diced,â she adds. Ingredients:
1 medium butternut squash, peeled and cut into 1-inch pieces |
3 large carrots, sliced |
2 medium zucchini, cut into 1-inch pieces |
2 tablespoons olive oil, divided |
1-1/2 teaspoons ground cumin |
2 medium green peppers, diced |
1 large onion, chopped |
3 cans (14-1/2 ounces each) reduced-sodium chicken broth |
3 cans (14-1/2 ounces each) diced tomatoes, undrained |
2 cans (15 ounces each) cannellini or white kidney beans, rinsed and drained |
1 cup water |
1 cup salsa |
3 teaspoons chili powder |
6 garlic cloves, minced |
Directions:
1. Place the squash, carrots and zucchini in a 15-in. x 10-in. x 1-in. baking pan. Combine 1 tablespoon oil and cumin; drizzle over vegetables and toss to coat. Bake, uncovered, at 450° for 25-30 minutes or until tender, stirring once.
2. Meanwhile, in a stockpot, saute green peppers and onion in remaining oil for 3-4 minutes or until tender. Stir in the broth, tomatoes, beans, water, salsa, chili powder and garlic. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
3. Stir in roasted vegetables. Return to a boil. Reduce heat; simmer, uncovered, for 5-10 minutes or until heated through. Yield: 13 servings (5 quarts).
|
|