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(S) Pumpkin And Anasazi Bean Stew

(S) Pumpkin And Anasazi Bean Stew

By: Rachel's Tea

Info

Info

Servings
4-6
Prep-Time
-
Coock-Time
-
Cal/serving
299
Ingredients
  • Yellow onion (peeled and diced) 1 large
  • Carrots (peeled and diced) 2 large
  • Celery stalks (diced) 2
  • Garlic (peeled and minced) 2 cloves
  • Cumin seeds (toasted and ground) 2 tbsp
  • Tomato paste 2 tbsp
  • Vegetable Stock 6 cups
  • Salt to taste
  • Ground black pepper (fresh) to taste
  • Green onions (white and green parts, thinly sliced) 6
  • Pumpkin (peeled seeded and cut into 1-inch cubes) 1 small (about 1 pound)
  • Anasazi beans (cooked or two 15-ounce cans, drained and rinsed) 4 cups

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For A Delicious Dinner!

Method

  1. Place the onion, carrot, and celery in a large saucepan and sauté over medium heat for 10 minutes.
  2. Add water 1 to 2 tablespoons at a time to keep the vegetables from sticking to the pan.
  3. Add the garlic and cook for another minute.
  4. Add the cumin, tomato paste, pumpkin, beans, and vegetable stock and bring to a boil over high heat.
  5. Reduce the heat to medium and cook, covered, for 25 minutes, or until the pumpkin is tender.
  6. Season with salt and pepper, and serve garnished with the green onion.

Vegetable Stock Directions:

  1. Scrub the vegetables and chop them roughly into 1-inch chunks.
  2. In a large pot, add the all solid ingredients and cook them over high heat for 5 to 10 minutes, stirring frequently.
  3. Add water 1 to 2 tablespoons at a time to keep the vegetables from sticking to the pan.
  4. Add vegetable stock and bring to a boil. Lower the heat and simmer, uncovered, for 30 minutes.
  5. Add water as needed when soup gets thick, up ½ gallon depending on how thick you like your soup.
  6. Cook until all ingredients are soft.