3 Reviews

Nice, fresh stew. . .not heavy as you would imagine. I did throw in some Mexican Oregano and some extra cinnamon. I also ended up adding some chicken bouillon and some Jugo Seasoning, as it was still a little too bland. I topped mine off with Queso Fresco, cilantro and a dollop of sour cream, all of which were great accents. UPDATE: This soup was even better the second time around (made it at lunch time, put it in the fridge and then served it for dinner); the squash soaked up some of the great flavors. THANKS! Made for ZWT5 for my teammate, Katzen.

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JanuaryBride May 20, 2009

Delicioso!! My first stew ever and it was so good! I added kidney beans like Prose did and it gave it a great texture to it. Very easy and fun to make on a rainy/cloudy/snowy day. I gave it 4 stars because I felt it needed something else...but that's just me. Enjoy!!

P.S thanks Prose.

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Cristina's Cooking February 23, 2012

This is the perfect thing for a winter evening! It was pretty easy to throw together, didn't take long to cook, and was very comforting. I used one red and one green bell pepper and loved the variety of colors. I added a can of black beans and a can of kidney beans for protein. I also added a cube of vegetarian chicken-flavored bouillon (will probably use 2 cubes next time). For the tomatoes I used a can fire-roasted tomatoes with adobo seasoning (highly recommended), and I used a whole large jalapeno, but did not find this to be spicy at all. That's okay because we added hot sauce upon serving. We also added some Tofutti brand vegan sour cream, fresh cilantro, and green onions. It made a lot, which is good, because I agree with JanuaryBride that the leftovers were even more delicious! Made for Veg*an Swap, January 2011.

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Prose January 19, 2011
Spiced Mexican Squash Stew