Hearty Stew
This recipe is from The China Study Cookbook: Over 120 Whole Food, Plant-Based Recipes.
Prep: 30 mins
Cook: 30 mins
Total: 1 hr
Yield: 4-6 servings
Ingredients
Ingredients
- 4 cups vegetable broth
- 1 Tbsp soy sauce
- 1 onion, chopped
- 1 red bell pepper, diced
- 4 cloves garlic, minced
- 4 cups butternut or other winter squash (about 2 pounds), peeled, seeded, and cut into 1/2-inch cubes
- 1 medium potato, peeled and diced
- 2 15-ounce jars of your favorite salsa, medium-hot
- 1 Tbsp dried oregano
- 2 zucchinis, chopped
- 1 15-ounce can pinto beans
- 1½ cups corn
- Sea salt to taste
Instructions
Instructions
- 1. Heat ¼ cup vegetable broth and soy sauce in a large soup pot. Add onion, bell pepper, and garlic. Sauté over medium heat until the onion is soft.
- 2. Add remaining vegetable broth, squash and potatoes to the pot, along with the salsa and oregano. Cover and simmer until the squash is just tender when pierced with a fork, about 15 minutes.
- 3. Add zucchini, pinto beans, and corn. Continue cooking another 10 minutes. Add salt to taste and serve hot.
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