“Big Bad Wolf” Vegetable Soup

12 Servings

Ingredients:

• 1 tbsp Olive Oil
• 1 cup Chopped Onion
• 1 ½ cups Chopped Red Bell Pepper
• 1 Clove Garlic
• 1 tbsp Chili Powder
• 2 cups Butternut Squash, peeled and diced
• 4 cups Pinto Beans, canned, drained and rinsed
• 1 ½ cups Water
• 2 cups Whole-kernel Corn, frozen
• 1 cup Stewed Tomatoes

Directions:

1. Heat oil in a large non-stick skillet over medium heat. Add onions, bell peppers, and garlic. Cover and cook for 5 minutes.
2. Add chili powder. Cook 1 minute, stirring constantly.
3. Place onion and pepper mixture in slow cooker. Add squash, beans, water, corn, and tomatoes. Cover and cook on LOW for 8 hours or until soup is thick.