INGREDIENTS
1 1/2 cups
Butternut squash
1 15 ounce can
Cannellini beans
4
Garlic cloves
1/2 cup
Green onions
1 15 ounce can
Kidney beans, red
1 cup
Onion
1 15 ounce can
Pinto beans
2
Red bell peppers
1 28 ounce can
Tomatoes, no-salt-added
2 cups
Vegetable broth, organic
1 tsp
Paprika
1 tsp
Red pepper
1/4 tsp
Salt
3 tbsp
Olive oil, extra-virgin
2 tsp
Cumin, ground