Total Time
1hr 5mins
Prep 35 mins
Cook 30 mins

This is from TOH. Great for vegetarians, or anyone who just loves your veggies, like me.

Ingredients Nutrition


  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.