We've been having the typical MS winter weather...3 days of "cold" weather followed by 3 of 70+ temps and back again. When it gets cold (or even when it's not!) I like to have soup. K went to see her grandparents last week, so D and I were alone. We had a couple of parties to go to but several days in between. I told D that I thought about soup or Mexican for dinner; so, he went and found a Mexican soup recipe after his clinic was over. :-) We ended up not having enough time to make it that night; so, I changed it to make overnight in the crockpot. At first, we weren't so sure about it...but it turned out really good! The recipe calls for 2 quarts of chicken broth, which I think was a little too much and I added an extra can of rotel tomatoes and red kidney beans. YUM! I still have some in my refrigerator and can't wait to have it for lunch.
Mexican Bean and Squash Soup adapted from AllRecipes
2 cups butternut squash - pealed and cut into 3/4-inch cubes
1 small yellow onion, chopped
2 stalks celery, chopped
2 Chipolte peppers (canned in adobo sauce) seeded, and minced
2 teaspoons basil
1 teaspoon cumin
2 15-oz cans diced tomatoes
2 quarts chicken broth (maybe 6 cups next time?)
1 can cannellini beans
1 can red kidney beans
1 can corn
Put all ingredients into crockpot and cook on high for 6-8 hours or low for 10 hours. When ready to serve, squirt lime juice on each bowl and top with desired toppings. Enjoy!