Harvest Stew
Perfect for a cold day, this hearty plant-based stew with squash, corn and beans is sure to please
Prep: 15 mins
Cook: 30 mins
Total: 45 mins
Ingredients
Ingredients
- ½ cup water or low-sodium vegetable stock
- 1 Tbsp low-sodium soy sauce
- 1 onion, chopped
- 1 red bell pepper, diced
- 4 large cloves of garlic, minced
- 1 lb (about 4 cups) butternut or other winter squash
- 1 15oz can crushed or ground tomatoes
- 1 cup water
- 1 15oz can kidney beans
- 1½ cups corn, fresh or frozen
- 1½ tsp oregano
- 1 tsp chili powder
- ½ tsp cumin
- ¼ tsp black pepper
Instructions
Instructions
- 1. Heat ½ cup water or stock and soy sauce in a large pot, then add the onion, bell pepper, and garlic.
- 2. Cook over medium heat until the onion is soft and most of the water has evaporated.
- 3. Cut the squash in half and remove the seeds, then peel it and cut it into 1/2-inch cubes.
- 4. Add the squash to the onions, along with the chopped tomatoes, 1 cup of water, oregano, chili powder, cumin, and pepper.
- 5. Cover and simmer until the squash is just tender when pierced with a fork, about 15 minutes.
- 6. Add the kidney beans with their liquid and the corn. Continue cooking another 5 minutes.
Cooking Tips
Cooking Tips
- 1. For a festive look, serve it in a hollowed out bread bowl or pumpkin.
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