Servings: 4

Prep Time: 15 minutes

Cook Time: about an hour

What You Need:

• 4 tomatoes- peeled, seeded, and chopped
• 1 medium acorn squash- peeled and diced
• 1 large white onion, chopped
• 1 cup of pinto beans
• 1 cup of water
• 3 tablespoons of olive oil
• 2 tablespoons of lemon juice
• 2 tablespoons chili powder
• 1 tablespoon ground cinnamon
• 1 tablespoon garlic powder
• 1 teaspoon ground cumin
• salt and pepper to taste

What You Do:

1. Heat oil and saute onion in a large sauce pan.
2. Add cinnamon and chili powder and saute for 2 more minutes.
3. Add garlic powder, cumin, lemon juice, and tomatoes and mix thoroughly.
4. Stir in pinto beans, squash, and water.  Season with salt and pepper and let stew simmer for about an hour, until squash is tender.

Servings: 4

Prep Time: 10 minutes

Cook Time: 20 minutes

What You Need:

• 1 10-ounce bag of frozen corn kernels
• 1/2 cup of cubed potatoes (peeled)
• 1/2 cup chopped onion
• 1/4 cup chopped red pepper
• 1/3 cup water
• 1 1/3 cups milk
• 2 tablespoons flour
• 1 tablespoon margarine or butter
• 2 teaspoons powdered chicken bouillon
• 1/4 teaspoon black pepper

What You Do:

1. In large saucepan combine corn, onion, potatoes, red pepper, water, bouillon, and black pepper.
2. Bring to boiling and then cover pan and reduce heat to simmering and cook for 10 minutes, stirring occasionally.
3. Mix in the milk and the margarine/butter. Blend well. Add the flour to thicken the soup and blend well again.
4. Cook and stir for another 2 minutes, then remove from heat and serve. Add fresh parsley for garnishment (optional.)

Servings: 4

Prep Time: 10 minutes

Cook Time: 25-30 minutes

What You Need:

• 4 red tomatoes, cut into small pieces
• 4 green tomatoes, cut into small pieces
• 1 1/2 cups corn
• 7 cups vegetable broth
• 2 tablespoons olive oil
• 1 1/2 teaspoons ground cumin
• 1 clove garlic, minced
• 1 onion, chopped
• pepper to taste
• 4 tablespoons of sour cream (optional)

What You Do:

1. Heat oil in a stockpot on medium heat.
2. Add onion and garlic and saute until tender.
3. Add tomatoes, corn, and cumin powder and cook for 5 minutes.
4. Stir in vegetable broth and reduce heat to low, cooking until thoroughly heated.
5. Season with pepper and serve soup with a dollop of sour cream (optional.)