Three Sisters Stew

Vino Girl's Note:

From Vegetarian Times September 2004

• Total Time: 1 hrs 15 mins
• Prep Time: 45 mins
• Cook Time: 30 mins

Ingredients:

Servings: 6

• 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:

1. Heat the oil in a large stockpot or Dutch oven over medium heat.
2. Add the onion, garlic and jalapeño, and sauté until the onion is tender and translucent, for about 5 minutes.
3. Stir in all the remaining ingredients except the thyme, salt and pepper, and bring to a boil.
4. Reduce the heat to low, and cook, covered, over low heat for 15 to 25 minutes, or until all the vegetables are tender.
5. Add the thyme leaves during the last 5 minutes of cooking.
6. Add the salt and pepper to taste, stirring them in well, and serve the stew warm.

Reviews

[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!