|Water/Nonfat chicken broth / vegetable broth||1⁄4 Cup (4 tbs)|
|Diced yellow summer squash||1 Cup (16 tbs)|
|Diced green bell pepper||1⁄2 Cup (8 tbs)|
|Diced red onion||1⁄2 Cup (8 tbs)|
|Potatoes||3 , diced|
|Broccoli florets||1 1⁄2 Cup (24 tbs)|
|Chili powder||1 Tablespoon|
|Cayenne pepper||1 Pinch|
|Chopped fresh tomatoes/Low-sodium canned tomatoes||3 1⁄2 Cup (56 tbs)|
|Corn kernels||2 Cup (32 tbs) (Fresh, Frozen, Or Canned)|
|Beer/Non alcoholic beer||12 Ounce|
|Low sodium tomato puree/Low-sodium tomato paste||1⁄4 Cup (4 tbs)|
|Home cooked pinto beans/Canned pinto beans||2 1⁄2 Cup (40 tbs), drained, rinsed|
Heat 1/4 cup water or broth in a large, heavy soup pot.
Add yellow summer squash, green pepper, and red onion.
Cook and stir for 10 minutes or until vegetables are tender.
Add potatoes, broccoli, chili powder, cayenne pepper, tomatoes, corn, beer, and tomato puree or paste.
Bring to a boil.
Reduce heat, cover, and cook over low heat for 25 minutes.
Add beans and cook for 10 more minutes.