Prep 25 mins
Cook 1 hr
I am so surprised that this recipe hasn't been posted yet! This recipe is from Extending the Table Mennonite Cookbook. It is insanely good. It just so happens that my mother in law in the one who submitted the recipe in the actual cookbook when they were living in Chile. We have probably made this recipe six times this season. Its super healthy and delicious. We usually increase the spices and garlic, but here is the original recipe and you can play with it however you want!
- 3 tablespoons oil
- 1 onion, finely chopped
- 1 garlic clove, finely chopped
- 1 teaspoon chili powder
- 1 -2 hot green chili pepper, finely chopped
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄2 teaspoon oregano
- 1 1⁄2 cups tomatoes, chopped
- 2 cups fresh pumpkin (or 2 cups canned pumpkin for a less chunky soup) or 2 cups winter squash, peeled and cubed (or 2 cups canned pumpkin for a less chunky soup)
- 2 cups corn
- 2 cups white beans, with liquid cooked (= 1 cup dried)
- In large pot, sauté in 3T. oil: onion, garlic, chili powder, chili peppers, salt, pepper, and oregano.
- Add and cook until tender: tomatoes, pumpkin or winter squash, corn.
- Add: white beans with liquid.
- Simmer at least 30 minutes. The soup will be thick and chunky, with a mild spicy flavor.