1 ½Cdiced sweet potatoapproximately one large sweet potato, peeled
1yellow squashsliced and cut into half moons
1Cfresh green beansends removed
1red bell pepperdiced
2 totomatoesdiced
3corn cobseach broken into 2-3 pieces (TIP: Don’t use a knife! Safely break cobs by using both hands to press away from yourself until they snap into pieces)
¼Cred quinoa
6Cvegetable brothsee allergy notes above for homemade version
2tablespoonfresh parsleychopped
2tablespoonfresh cilantrochopped
1tablespoonhot sauceoptional (I use Texas Pete brand)
½tablespoonground cumin
1limejuiced
pink salt and pepperto taste
Instructions
Place all ingredients (except lime) in a large soup pot and bring to a boil. Turn heat down to medium low, and simmer for 30-45 minutes, until potatoes are soft and all veggies are cooked through.
Remove from heat and stir in lime juice; adjust pink salt and pepper if necessary. Let stand for 10 minutes before serving. May also serve with corn holders to make the cobs easier to eat. This can be somewhat of a “messy” dish but the cobs taste wonderful if you continuously dip (or soak) in broth as you eat.