Save the broth left from cooking dried pinto beans to make this hearty, easy soup in your slow cooker. Chunks of butternut squash add sweetness and a mix of peppers makes it hot and tart. I put all the ingredients in the slow cooker, turned it on high, went to the Carrboro Music Festival for the afternoon, and came back to dinner! In the picture below, you can see that I just rolled out a little whole-wheat pizza dough and grilled it for a few minutes to make a complete fall meal.
Use this soup to make your life easier now and later. The recipe makes twelve servings, so there was enough left for lunch on Monday and to fill to two quart freezer containers. It's a great way to put up peppers while they are at the lowest price of the year.
Active time: 10 minutes. Total time: 4 to 8 hours. 12 servings. Oil free, gluten free, vegan.