HARVEST SOUP
Butternut or Acorn squash - peeled, seeded & cut into 1/2" thick chunks
You'll need 1 cup or more - I probably use 2 - 3 cups and prefer Butternut as it is much easier to peel and cube
1 can Black beans
1 can Kidney beans
1 can Black eye peas
1 can Corn
1 can Stewed Tomatoes - Mexican, Italian - what ever sounds good
1/4
cup Tomato paste
1 small onion, diced
1 vegetable or chicken bouillon cube
1 - 2 tsp chili powder
1 - 2 cloves garlic, minced
Optional seasonings depending on tomatoes – oregano, basil, rosemary
Instead of adding water, I use all the liquid in the bean cans. I reserve the corn liquid until last, and use enough to fill the pot. I have used the tall can of kidney beans, and regular size other cans. You can choose whatever beans you like or have on your shelf. The amount of squash also depends on the size of the pot.
Quick method – use corn juice or water. Bring liquid, squash and onions to boil. Simmer for 5 minutes, and then add remaining ingredients. Bring to boil, then reduce heat and simmer for 10 – 15 minutes until the squash is soft.
I often “pud” into my crock pot in the morning, turn to high until it is HOT, then turn to low setting. Takes about 4 – 5 hours. It’s soup when the squash is soft. Enjoy!
Recipe provided by Sandy Coila