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Recipes » Soups » Harvest Stew
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Harvest Recipe Stew

What You'll Need


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


How to Make It


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

For a festive look, serve it in a hollowed out bread bowl or pumpkin.

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