Recipe by Feeding my Family
I got this recipe from Susie Fishbein's Kosher by Design Lightens up. I made some minor changes to accommodate my low-carb diet, but keeping everyone else in the family happy. By using corn on the cob, it is easy for me to forego the corn, while everyone else doesn't have to miss out.
Top Review by Mustang Sally 54269
Made this for a Native Indian ethnic dinner & it was received well. Few slight changes, I cut the cayenne back & used more cumin. Sub'd vegy stock for water & used some homemade vegy tomato paste for flavour cause I just had regular tomatoes. Used regular corn & at the end sprinkled with abit of garlic powder with the salt & pepper. Next time I'll try it in the pressure cooker. Tasty dish, thanks for sharing.
- 1 tablespoon olive oil
- 1 large onion, diced
- 1 stalk celery, diced
- 2 garlic cloves, minced
- 1⁄4 teaspoon dried oregano
- 1⁄4 teaspoon ground cumin
- 1 cup butternut squash, cubed
- 1 (16 ounce) can black beans, rinsed and drained
- 1 (14 ounce) can fire-roasted tomatoes
- 2 ears corn
- 3 cups chicken broth (or water)
- 1⁄4 teaspoon cayenne pepper
- sea salt
- fresh ground black pepper
Directions See How It's Made
- Heat the olive oil in a large soup pot over medium heat. Add the onion, garlic and celery. Cook together for 4-5 minutes, until the onions are shiny and translucent.
- Stir in the oregano and cumin. Saute for 2 minutes.
- Add the squash, beans and tomatoes. Cook for 5 minutes.
- Break the ears of corn in half and add it to the pot.
- Add 3 c of broth or water (or more if necessary). Simmer for 15 minutes.
- Add salt and pepper to taste.