Ingredients:

1 onion, chopped

3 garlic cloves, finely chopped

1 1/2 tsp sweet smoked paprika

1 teaspoon dried oregano

1 teaspoon cumin, ground

1 bay leaf

3 - 1/2 ounces - dried beans, such as pinto, navy or cannellini beans, soaked overnight in cold water, or 1 - 14 ounce can beans, drained and rinsed

1 - 14 ounce can fire-roasted tomatoes or diced tomatoes

1 quart vegetable stock

1 pound butternut squash, peeled, seeded, and cut into 3/4” cubes

1 cup green beans, trimmed and cut into 3/4” pieces, same time by using frozen

1 cup corn, fresh or frozen

Black pepper, freshly ground

Instructions:

1. Heat a Dutch oven or large soup pot over medium heat. Add the onion and garlic, and saute gently for about 10 minutes, until softened. Stir in the paprika, oregano and cumin and cook for another minute.

2. Add vegetable stock to the Dutch oven along with the fire-roasted tomatoes. Next you’ll add the beans, follow directions for either dried beans or canned beans.

3. If you’re using dried beans, drain them after soaking and add to the vegetable stock pot. Bring to a boil, then lower the heat and simmer for 50 minutes to 1 hour, or until the dried beans are completely tender. Add the squash, stir well, and simmer for 15 minutes until the squash is just tender. Then add the green beans and corn and simmer for an additional 10-12 minutes until the green beans are tender.

4. If using canned beans, add the beans to the vegetable stock mixture along with the squash. Bring to a boil and simmer for 15 minutes until the squash is just tender. Then add the green beans and corn and simmer for an additional 10-12 minutes until the green beans are tender.

5. To finish, season with a few grindings of black pepper.

6. Serve with your favorite hot sauce (optional) and some crusty whole grain bread.

Serves 6