Harvest Stew

Total: 45 minutes
Prep: 15 minutes
Cook: 30 minutes

Perfect for a cold day, this hearty plant-based stew with squash, corn and beans is sure to please



  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.


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