Three Sisters Stew (vegeterian)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1 butternut squash, peeled and cubed1 large onion, diced2-4 cloves garlic, minced1 15-oz. can of red kidney beans1 16-oz. pkg. of yellow sweet corn2 tsp. canola oil1 red bell pepper, diced1 yellow bell pepper, diced1 green bell pepper, diced1 jalapeno pepper, minced1 16-oz. pkg. crimini mushrooms, sliced1 16-oz. pkg. white mushrooms, sliced1 16-0z. pkg. oyster mushrooms, sliced2 tsp. dried dill weed1 tsp. dried thyme2 Tb. cider vinegar1 Tb. yellow cornmealsalt and pepper to taste
Clean and quarter the crimini and white mushrooms. Trim the bottoms off the oyster mushrooms and tear into bite-sized peices. In a soup pot, saute the onions and garlic in the oil until the onions are transparent. Add the dill and thyme and cook for 2 min. Add the squash, peppers, brown and white mushrooms, and broth and bring to a boil. Reduce heat to a simmer and cook until the squash is tender, about 5 minutes. Stir in the corn and beans, cook about 5 minutes. Add the oyster mushrooms, stir in the vinegar and cornmeal. Simmer until the broth is thickened.
Serving Size: makes 6 2-cup servings
Number of Servings: 1
Recipe submitted by SparkPeople user LAURIEL555.
Serving Size: makes 6 2-cup servings
Number of Servings: 1
Recipe submitted by SparkPeople user LAURIEL555.
Nutritional Info Amount Per Serving
- Calories: 1,738.4
- Total Fat: 17.6 g
- Cholesterol: 0.0 mg
- Sodium: 5,680.9 mg
- Total Carbs: 365.3 g
- Dietary Fiber: 89.3 g
- Protein: 76.2 g
Member Reviews