It’s Succotash Vegetable Soup!!

Preheat oven to 475. Take an acorn squash…

Peel it and cut it into chunks. Line a sheet with parchment paper and throw the squash in the oven. For 18-20 minutes.

Brown a pound of ground beef. I used bison. It was great.

When browned, take it out of the pot and put it in a bowl.

To the pot, add a big onion that has been chopped

and a can of diced chiles

Let this all get soft, about 8 minutes or so.

Drain a bag of frozen corn

and a bag of frozen lima beans

and pull the squash out when it’s ready.

Get all your cans together and open.

a can of black eyed peas (I would use 2 next time)

2 big cans diced tomatoes and 1 little can

I ended up adding about 2 cups of tomato sauce and a cup of water ’cause it wasn’t soupy enough for me

some salt, pepper, and little oregano and you get this:

Sticks to your ribs! Just a slightly different take on vegetable soup. Yum!

(this is based on a Southwestern Succotash Chili recipe from this month’s Rachael Ray magazine. I messed with the amounts, but the ingredients are pretty much the same.)