2-3cupspumpkin or winter squash cubes1 butternut squash or 2 smaller squash
14-16 ouncesDiced tomatoes with juice(or about 1 quart fresh)
4ouncesmild green chiles (or 1-2 finely chopped jalepeno peppers)
2cupscooked black beansif using canned, rinse and drain
2cupscorn kernels2-3 ears of fresh corn
2teaspoonsground cumin
1teaspoondried oregano
1teaspoonsalt
1teaspoonpepper
2cupsvegetable stockor chicken stock
1/4cupfresh cilantro
Instructions
In a large pot, heat oil. Add garlic, onion, green pepper and squash and sauté a few minutes over medium heat. Stir in tomatoes, chiles, beans, corn, cumin, oregano, salt and pepper and cook until hot.
Add stock and bring to a boil. Reduce to a simmer, cover and simmer 30 minutes.
Taste and adjust seasoning as desired (you can also add extra broth if it is very thick). Add a spoonful of cilantro to individual bowls just before serving.
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.