Name: Hearty Stew
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
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

By LeAnne Campbell, PhD

(2)

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

Gluten Free Low Sugar Nut Free

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

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.