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Prep Time: 35 Minutes Cook Time: 30 Minutes |
Ready In: 65 Minutes Servings: 13 |
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This is from TOH. Great for vegetarians, or anyone who just loves your veggies, like me. 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 (14 1/2 ounce) cans reduced-sodium chicken broth |
3 (14 1/2 ounce) cans diced tomatoes, undrained |
2 (15 ounce) cans cannellini or 2 (15 ounce) cans white kidney beans, rinsed and drained |
1 cup water |
1 cup salsa |
3 teaspoons chili powder |
6 garlic cloves, minced |
Directions:
1. Place squash, carrots and zucchini in a 15x10 baking pan.
2. Combine 1 tbsp oil and cumin; drizzle over vegetables and toss to coat.
3. Bake uncovered, at 450°F for 25-30 minute or until tender, stirring once.
4. Meanwhile, in a soup kettle, saute green peppers and onion in remaining oil for 3-4 minute or until tender.
5. Stir in the broth, tomatoes, beans, water, salsa, chili powder and garlic.
6. Bring to a boil.
7. Reduce heat; simmer, uncovered, for 10 minutes.
8. Stir in roasted veggies.
9. Return to a boil.
10. Reduce heat; simmer, uncovered, for 5-10 minutes or until heated through.
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