Step 1

Drain and rinse the beans and corn

Step 2

Dice the onion and add it to a large soup pot or dutch oven

Step 3

Simmer onion over med-low heat until softened

Step 4

Add minced garlic and stir until fragrant – about 30 sec

Step 5

Add diced chile and stir to combine

Step 6

Add diced potatoes and stir to combine – add water or broth if needed

Step 7

Peel squash and dice into the same sized cubes you used for the potatoes

Step 8

Stir squash into the stew and add the broth

Step 9

Add the drained corn and beans and stir

Step 10

Add the tomatoes and stir

Step 11

Add 2 cups of water and mix well

Step 12

Bring to a low boil, then cover and reduce heat to simmer

Step 13

Simmer for 30-45 min or until vegetables are tender

Step 14

Season with salt and pepper to taste

Step 15

Add a small handful of parsley or cilantro for garnish