Makes about 20 servings.
Ingredients:
3 onions
1 whole head of garlic
olive oil
3 large cans of diced tomatoes
3 16 oz cans kidney beans
3 8 oz cans vacuum packed corn
4 yellow or green squash
chili powder
salt
Chop the onions and mince the garlic and saute in oil until it’s soft and translucent. Add the tomatoes and about one tomato can of water. Add chili powder and salt to taste (I use a LOT of chili powder – at least 6 tbsp). Bring to a boil. Add kidney beans and corn and turn down to simmer. Chop squash and add to soup. Bring to a boil again, then turn down and simmer for 15 minutes or so till squash is cooked but not obliterated. Taste again for seasonings.
