(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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Method
- Place the onion, carrot, and celery in a large saucepan and sauté over medium heat for 10 minutes.
- Add water 1 to 2 tablespoons at a time to keep the vegetables from sticking to the pan.
- Add the garlic and cook for another minute.
- Add the cumin, tomato paste, pumpkin, beans, and vegetable stock and bring to a boil over high heat.
- Reduce the heat to medium and cook, covered, for 25 minutes, or until the pumpkin is tender.
- Season with salt and pepper, and serve garnished with the green onion.
Vegetable Stock Directions:
- Scrub the vegetables and chop them roughly into 1-inch chunks.
- In a large pot, add the all solid ingredients and cook them over high heat for 5 to 10 minutes, stirring frequently.
- Add water 1 to 2 tablespoons at a time to keep the vegetables from sticking to the pan.
- Add vegetable stock and bring to a boil. Lower the heat and simmer, uncovered, for 30 minutes.
- Add water as needed when soup gets thick, up ½ gallon depending on how thick you like your soup.
- Cook until all ingredients are soft.
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