INGREDIENTS

  • 1 medium butternut squash , peeled and cut into 1-inch pieces
  • 3 large carrots , sliced
  • 2 medium zucchini , cut into 1-inch pieces
  • 2 tablespoons olive oil , divided
  • 1 1/2 teaspoons ground cumin
  • 2 medium green peppers , diced
  • 1 large onion , chopped
  • 3 (14 1/2ounce)cans reduced-sodium chicken broth
  • 3 (14 1/2ounce)cans diced tomatoes , undrained
  • 2 (15ounce)cans cannellini or white kidney beans , rinsed and drained
  • 1 cup water
  • 1 cup salsa
  • 3 teaspoons chili powder
  • 6 garlic cloves , minced

DIRECTIONS

  1. Place squash, carrots and zucchini in a 15×10 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.