Ingredients
1 c onion (diced)
1 tbsp olive oil
1/2 c celery
1/2 c green onion (thinly sliced)
1/2 c red pepper (destemmed, deseeded, and diced)
1/2 c zucchini (diced)
3 c acorn squash (or other winter squash) (peeled, deseeded, and cut into cubes)
1 1/2 c red skin potatoes (cut into cubes)
1 tbsp garlic (minced)
1 1/2 tsp ginger (minced)
3/4 tsp salt
1/2 tsp basil (dried)
1/2 tsp oregano (dried, preferably Mexican oregano)
1/4 tsp thyme (dried)
1/4 tsp chili powder
1/4 tsp black pepper (freshly ground)
3 c water or vegetable stock
1/2 c cut corn
2 tbsp parsley (freshly chopped)
2 tbsp arrowroot
1/3 c cold water
1 c cooked red beans (or other beans of choice)
Directions
In a medium pot, saute the onion in the olive oil for 2 minutes. Add the celery, green onion, red pepper, and zucchini, and saute an additional 5 minutes to soften the vegetables. Add the acorn squash, red skin potatoes, garlic, ginger, salt, basil, oregano, thyme, ground pasilla, and black pepper, stir well to combine, and saute the mixture an additional 3 minutes. Add the water, corn, and parsley, and bring the mixture to a boil. Cover, reduce the heat to low, and simmer for 30 minutes or until the vegetables are soft. In a small bowl, place the cornstarch, pour the cold water over the top, and stir until smooth. Add the cornstarch mixture to the simmering soup, stir well, and continue to cook the soup over low heat until thickened. Add the red beans and stir well to combine. Taste and adjust seasonings, as needed.
