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Name: Corn, Bean and Squash Stew
Prep time: 30 min
Cook time: 3 h 30 min
Total time: 4 h
Yield: 1
Cuisine: American
Ingredients: 1 c Pinto beans; soaked; 3 c Broth; 1 lg Onion chopped; 2 Cloves garlic; chopped fine; 1 lb Tomatoes or 1 lb can whole; 1 ts Cumin; 1 ts Cinnamon; 1/4 ts Cloves; 1/2 ts Oregano; Salt to taste; 2 Hot peppers; chopped fine; 1 md Butternut squash; halved,; 1 1/2 c Corn kernels

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INGREDIENTS

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

Servings

INSTRUCTIONS

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,

NOTES

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Corn, Bean and Squash Stew

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

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 <jlherl@uiuc.edu> on Oct 30, 1998,

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Nutrition

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Serving Size: 1 Serving (1499g)
Recipe Makes: 1 Servings

Calories: 274
Calories from Fat: 36 (13%)

Amt Per Serving		% DV

	Total Fat 3.9g	5 %
	Saturated Fat 0.8g	4 %
	Monounsaturated Fat 1.4g
	Polyunsanturated Fat 1.4g
Cholesterol 0mg		0 %
Sodium 2432.9mg		84 %
Potassium 704.1mg		19 %
Total Carbohydrate 60.1g		18 %
	Dietary Fiber 9.3g	37 %
	Sugars, other 50.8g
Protein 10g		14 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 274

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