Recipe by Vino Girl
From Vegetarian Times September 2004
Top Review by Starrynews
Enjoyable, warming recipe. I made a couple of changes - I had to omit the onion (I was serving a guest who is allergic) so I added some green pepper, but I definitely think it would be great with onion. I added cayenne pepper instead of jalapeno chile, as it was on hand. I was a little nervous about the amount of stock (thought it wouldn't be enough), but I'm glad I followed the ingredients because I forgot how much liquid would be produced by all of those veggies simmering! I served it garnished with roasted pumpkin seeds, which added a nice crunch. Thanks for sharing!
- 1 tablespoon olive oil or 1 tablespoon canola oil
- 1 large onion, sliced
- 1 garlic clove, chopped
- 1 jalapeno chile, seeded and minced
- 1 lb medium summer squash, 3/4-inch-thick slices
- 2 medium zucchini, cut into 1-inch chunks
- 1 large butternut squash, peeled, seeded and cut into 3/4-inch chunks
- 1 lb green beans, cut into 1-inch pieces
- 1 cup corn kernel, preferably fresh
- 2 (16 ounce) cans kidney beans, drained and rinsed
- 1 cup vegetable stock or 1 cup water
- 1 tablespoon fresh thyme leave
- salt & freshly ground black pepper
Directions See How It's Made
- Heat the oil in a large stockpot or Dutch oven over medium heat.
- Add the onion, garlic and jalapeño, and sauté until the onion is tender and translucent, for about 5 minutes.
- Stir in all the remaining ingredients except the thyme, salt and pepper, and bring to a boil.
- Reduce the heat to low, and cook, covered, over low heat for 15 to 25 minutes, or until all the vegetables are tender.
- Add the thyme leaves during the last 5 minutes of cooking.
- Add the salt and pepper to taste, stirring them in well, and serve the stew warm.