Mexican-Style Squash and Tomato Soup

1 tbsp. extra virgin olive oil
1 small onion, chopped
1 clove garlic, chopped
1.5 tsp. freshly ground black pepper (or to taste)
1.5 tsp. paprika
0.5 tsp. celery salt
1 medium yellow squash, sliced
1 medium zucchini, sliced
1 medium Mexican grey squash, sliced
1-2 medium carrots, thinly sliced
2 14.5oz. cans Mexican-style stewed tomatoes (do not drain)
1 10oz. can Rotel (or diced tomatoes and green chili), with liquid
3 cups chicken broth
1 can pinto beans, rinsed and drained
0.5 can black beans, rinsed and drained
1 cup brown rice, cooked
shredded cheese for topping (optional)

1. Heat oil over medium-high heat in a large pot. Add onions, garlic, pepper, paprika, and celery salt. Cook, stirring often, for about 4 minutes. Add squash, zucchini, and carrots, stir well. Place lid on pot and let cook for about 5 minutes, or until squash just becomes tender.
2. Add Rotel to pot, stirring to blend. Once liquid begins to bubble, add one can of stewed tomatoes at a time, allowing mixture to become bubbly in between. Add chicken broth.
3. Once soup begins to bubble, add beans and rice. Mix well. Allow soup to come to a simmer and lower heat to medium-low. Let soup cook partially covered, stirring occasionally for 30-45 minutes, or until carrots are tender. Enjoy!

Serving Size: Makes 8-10 2-cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user REISINGJ.