Soups
Corn Bean and Pumpkin Stew
Prep Time
25 min
Cook Time
75 min
Servings
6
Calories
240
Delicious autumnal stew from Greens restaurant. Add ancho chilies for extra heat!
Ingredients
1 cup pinto beans, soaked overnight and drained
1 lb fresh or canned tomatoes, peeled, seeded, and chopped
2 ears corn, kernels cut from cob (or 1 cup frozen)
1 small pumpkin or butternut squash, peeled and cubed
1 onion, diced
3 cloves garlic, minced
1 tablespoon chili powder (or ground ancho chilies)
1 teaspoon cumin
4 cups vegetable broth
Salt to taste
Fresh cilantro for garnish
Instructions
1. Drain beans and place in large pot with broth.
2. Bring to boil, reduce heat, and simmer until beans are almost tender (about 45 minutes).
3. Add onion, garlic, chili powder, and cumin. Cook 10 minutes.
4. Add pumpkin and tomatoes. Simmer until pumpkin is tender.
5. Add corn kernels and cook 5 more minutes.
6. Season with salt. Garnish with fresh cilantro.
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Nutrition Facts
Per Serving (6 servings)| Calories | 240 |
| Protein | 10,00 g |
| Carbohydrates | 48,00 g |
| Fat | 1,00 g |
Category
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