4 cups crushed tomatoes4 cups fire roasted tomatoes
4 cups cooked red beans
1 acorn squash
1 bell pepper
1 cup cauliflower
1 cup broccoli
1 medium onion
3 cloves garlic- minced
Salt and pepper to taste
6 cups cooked rice of your choice!
Preheat oven to 350. Chop cauliflower, broccoli, bell pepper, acorn squash and onion into pieces. (You will need to cut the skin off of the acorn squash first before chopping.) Place on a pan. Drizzle with olive oil. Add minced garlic. Sprinkle with salt and pepper. Stir well. Place in the oven. Roast vegetable about 20 minutes until tender. Stir them around every 5-10 minutes as they are roasting. Remove from the oven.
If you like the size of your vegetables the way you cut them, just put them straight into a stockpot. If not, you can place them in the food processor and pulse them a few times then place them in a stockpot.
Add all other ingredients. Simmer on medium to low until ingredient flavors meld together. I simmered mine for about 20 minutes.
Serve over rice!
**Adapt the ingredients to your taste and what is in your refrigerator or available at your local market. I just used what I had on hand!
