| Ingredients: |
1 tablespoon olive oil
1 large onion, chopped
1 can (28 oz.) crushed tomatoes
2/3 cup salsa
1-1/2 teaspoons chili powder
1/2 teaspoon ground cumin |
3/4 teaspoon salt
2 cans (15 oz. each) black beans, rinsed and drained
1 large bell pepper, cut into chunks (1/2-inch)
1 large zucchini, cut into chunks (1/2-inch)
1 medium yellow squash, cut into chunks (1/2-inch) |
| Cooking
Instructions: |
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In soup pot, heat oil over medium heat. Add onion and saute for 2 to 3 minutes or until tender. Add tomatoes, salsa, chili powder, cumin and salt; mix well. Reduce heat to low; cover and simmer for 10 minutes. Add remaining ingredients; cover and simmer 50 to 60 minutes or until vegetables are tender. |
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