Total Calories: 283
1. Heat the oil in a medium skillet over low heat. Add the onion, garlic, and celery, and saute 2 minutes. Add the pepper, cumin, and basil, and saute 5 minutes more or until the vegetables are tender.
2. Transfer the sauteed vegetables to a large heavy kettle over medium-low heat. Add the beans, tomatoes, squash, corn, and enough of the water to achieve the desired consistency. Cover and simmer 5 to 10 minutes.
3. Stir the liquid aminos, vinegar, and pepper into the soup. Mix well and serve.
For a Change . . .
* Instead of adding the corn and tomato puree to the simmering soup in Step 2, stir them into the soup raw right before serving.
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