Recipe: Spicy Navajo Vegetable Soup

This Spicy Navajo Vegetable Soup was served seasonally at Sweet Tomatoes and Souplantation.

The following is an official Souplantation-provided recipe originally printed by the San Diego Union-Tribune in 2012.

Makes approximately 1 gallon.


  • 1 1/4 cups diced (1/4-inch) yellow onion
  • 1 1/2 cups sliced (1/4-inch) Anaheim chiles with seeds
  • 2 tablespoons finely minced garlic
  • 2 tablespoons thinly sliced jalapeno peppers with seeds
  • 2 1/2 tablespoons cornstarch
  • 1/2 cup cold water
  • 8 cups water
  • 1 1/2 teaspoons soy sauce
  • 5 tablespoons vegetarian base
  • 2 teaspoons ground coriander
  • 3/4 teaspoon ground black pepper
  • 5 cups canned pinto beans, drained and rinsed
  • 4 1/2 cups diced (1/4-inch) zucchini
  • 4 cups diced (1/2-inch) yellow squash
  • 2 cups corn
  • 3 cups diced (1/2-inch) and peeled butternut squash
  • 1/2 cup diced (1/4-inch) red bell peppers


  • In a pot, dry-saute onion, Anaheim chiles, garlic and jalapenos until onions are translucent.
  • In bowl, combine cornstarch and 1/2 cup water and whisk together until cornstarch is dissolved. Set aside.
  • To pot, add 8 cups water, soy sauce, vegetarian base, coriander and black pepper. Mix in the cornstarch mixture. Bring to a boil.
  • Add beans, zucchini, squashes, corn, and red bell peppers. Simmer for 10 minutes.
  • Season to taste with salt and pepper.

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