- 3/4 cup canned soybeans, rinsed and drained
- 1 small onion
- 1 clove garlic
- 1/2 bell pepper
- 1/2 medium acorn or butternut squash
- 2 tablespoons low sodium salsa
- 1/2 cup tomato sauce, low sodium
- 1/2 cup vegetable broth
- 2 tablespoons fresh cilantro (coriander)
- 1/4 tablespoon olive oil
- Rinse and drain the soybeans, transfer to slow cooker. Peel, seed and cut the squash into small cubes, add to cooker. Rinse and chop the onion and pepper; mince the garlic, set aside. Chop the cilantro and set aside.
- Heat the oil in a medium saucepan on medium high heat and saute the garlic, onion and pepper until translucent, about 4-5 minutes, and add to cooker. Add salsa, tomato sauce, broth and drained soybeans to cooker. Cook for 3 to 4 hours. Top with chopped cilantro and serve over rice.