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Ingredients
  • 2 Tbsp olive oil
  • 1 medium yellow onion, peeled and diced
  • 2 cloves garlic, minced
  • 1 lb red potatoes, diced (no need to peel)
  • 1 tsp chipotle powder
  • 1 tsp cumin
  • 2 bay leaves
  • 32 ounces chicken broth
  • 28 ounce can diced fire roasted tomatoes
  • salt and fresh cracked black pepper
  • 1 jalapeño pepper, minced (leave out for less heat)
  • 1 zucchini, diced (do not peel)
  • 1 summer squash, diced (do not peel)
  • 3 ears corn, kernels removed
  • 2 cups cooked black-eyed peas
  • subheading: garnish (optional):
  • fresh parsley
  • grated cheese such as Parmesan or Asiago
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