This easy soup can be made in either on the stove top in a soup pot or in a slow cooker.
Slow Cooker: Throw the first 4 pantry ingredients into your slow cooker in the morning. When you get home from work, add the veggies.
Stove Top: If you start from scratch simmering on the stove this soup will be ready in about 30 minutes. Squash can be replaced with grated potato if preferred, added to the end of cooking for the last 5-10 minutes.
For an even heartier meal add your favorite tempeh, grated or cubed. I use chipotle style salsa because I love its smokey flavor.
LEFTOVERS CAN BE FROZEN.
- 2-14oz cans Mexican style beans (black, turtle, pinto, anasazi, appaloosa, aztec, etc) (2-398mL)
- 1-28 oz can diced tomatoes (796mL)
- 2 cups veggie broth (16oz)
- 1 cup salsa (your choice of heat) (8 oz)
- 1 1⁄2 cups frozen or fresh whole kernel corn
- 2 cups frozen diced butternut squash (400g bag)
- 1 cup frozen or fresh green beans, (8 oz) sliced (or shredded cabbage)
- SLOW COOKER OPTION - Mix the beans, tomatoes, broth and salsa together in slow cooker/crock pot. Cover and simmer on low for 6-8 hours or high for 3-4 hours. Turn heat to high and add corn, squash and beans or cabbage. Allow to simmer for another 15-20 minutes until veggies are cooked. Serve warm.
- STOVE TOP VERSION - Mix the beans, tomatoes, broth and salsa together in large pot and simmer over medium-high heat for 15-20 minutes until thickened and flavors have blended. Add corn, squash and beans or cabbage. Allow to simmer for another 5 minutes until veggies are softened. Serve warm.