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.

Ingredients

• 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

Instructions

• 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.