Categories: Soup, Squash, Vegetable
Ingredients
- • 1 Tablespoon olive oil
- • 1 large onion, chopped
- • 2 garlic cloves, minced
- • 1 Tablespoon chili powder
- • 1 1/2 teaspoons ground cumin
- • 1- 28 oz. can diced tomatoes in juice
- • 2 lbs butternut squash, seeded, peeled, cut into 1-inch pieces
- • 4 oz. green beans, trimmed, cut into 1-inch pieces
- • 1- 15-16 oz. can black beans, rinsed and drained
- • 1 Tablespoon minced seeded jalapeno chili
- • 1/2 cup chopped fresh cilantro
Directions
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Heat oil in heavy large pot over medium heat. Add onion and sauté until tender and golden, about 7 minutes. Add garlic, chili powder and cumin and stir 1 minute.
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Add tomatoes with juices; bring to a boil. Stir in squash and green beans. Reduce heat; cover and simmer until vegetables are almost tender, about 12 minutes.
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Stir in black beans and jalapeno. Cover and simmer until vegetables are tender, about 5 minutes longer.
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Stir in cilantro. Season with salt and pepper.