Ingredients

• 1 quart Vegetable Broth
• 1 Yellow Onion medium, diced
• 3 Garlic Cloves minced
• 1 Zucchini cut into 1" peices
• 1 Yellow Squash cut into 1" peices
• 1 cup Corn fresh, frozen, or canned
• 1 cup Red Kidney Beans par cooked and drained (see notes)
• 1 cup Organic Farro uncooked
• 1 can Tomatoes diced or stewed, 15 ounce can
• 1/4 cup Tomato Paste
• 2 Tbsp Cumin
• 1 Tbsp Chili Powder
• 1 Tbsp Salt
• 1 Tbsp Pepper

Instructions

1. Set Philips Multi Cooker to "Brown/Sauté” for 20 minutes and allow the cooker to preheat until the display shows 12 minutes remaining.
2. Add a bit of olive oil to the hot bowl of the cooker.
3. Add diced onions and minced garlic to the bowl and sauté until fragrant (about 2-3 minutes); then, add the corn, chopped zucchini, chopped squash, and then all the dry spices. Stir to fully coat the sauté with the spices.
4. Add the Bob’s Red Mill par cooked kidney beans, the farro, the broth, the canned tomatoes and the tomato paste. Stir to fully incorporate all the ingredients and blend in the tomato paste, then close lid and set Philips Multi-Cooker to “Soup/Stew” for 50 minutes.
5. Garnish with fresh cilantro before serving.