Kristen's Recipes


Title:   Autumn Stew
Category:   Soups & Salads - Clean (Only natural/organic ingredients), Vegetarian
From:   Neal Barnard
1 T soy sauce
1 onion- chopped
1 red bell pepper- diced
4 large garlic cloves- minced
1 lb. (about 4 c diced) butternut squash
1 can (15 oz.) crushed tomatoes
1 1/2 t oregano
1 t chili powder
1/2 t cumin
1/4 t black pepper
1 can (15 oz.) kidney beans- undrained
1 can (15 oz.) corn- undrained- or 2 c frozen
Directions:   Heat 1/2 c of water and the soy sauce in a large pot. Add the onion, bell pepper and garlic. Cook over medium heat until the onion is soft and most of the water has evaporated, about 5 minutes. Peel the squash, then cut it in half. Scoop out the seeds and discard. Cut the squash into 1/2-inch cubes and add it to the cooked onions along with the crushed tomatoes, 1 c of water, the oregano, chili powder, cumin and pepper. Cover and simmer until the squash is just tender when pierced with a fork, about 20 minutes. Add the kidney beans and corn with their liquid and cook 5 minutes longer.
Makes:   about 10 cups