Corn, Bean and Squash Stew

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Corn, Bean and Squash Stew Ingredients

1 c Pinto beans; soaked	1/4 ts Cloves
3 c Broth	1/2 ts Oregano
1 lg Onion; chopped	Salt to taste
2 Cloves garlic; chopped fine	2 Hot peppers; chopped fine
1 lb Tomatoes or 1 lb can whole	1 md Butternut squash; halved,
1 ts Cumin	1 1/2 c Corn kernels
1 ts Cinnamon

Instructions for Corn, Bean and Squash Stew

Hi, this recipe is in the fatfree archives (www.fatfree.com). Ive made it for the last three years for Thanksgiving, and we love it. Its a great autumn/winter soup. >Date: Mon, 28 Feb 94 15:13:40 CST >From: ekatman@midway.uchicago.edu (Eileen Lee Katman) Modified from the Greens cookbook saute onion and garlic in some broth, add spices, add beans, tomatoes, their juice, and spicy peppers and simmer until beans are cooked through. Add corn and squash, simmer until flavors meld. Salt to taste. Add more broth if you like a thinner soup. If you like more spice, add ground chiles (ancho is nice). kwvegan vegan Posted to fatfree digest by Jenny Herl on Oct 30, 1998, converted by MM_Buster v2.0l.

Main Ingredient: CornCuisine: Uncategorized

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