Three Sisters Stew (vegeterian)

1 butternut squash, peeled and cubed
1 large onion, diced
2-4 cloves garlic, minced
1 15-oz. can of red kidney beans
1 16-oz. pkg. of yellow sweet corn
2 tsp. canola oil
1 red bell pepper, diced
1 yellow bell pepper, diced
1 green bell pepper, diced
1 jalapeno pepper, minced
1 16-oz. pkg. crimini mushrooms, sliced
1 16-oz. pkg. white mushrooms, sliced
1 16-0z. pkg. oyster mushrooms, sliced
2 tsp. dried dill weed
1 tsp. dried thyme
2 Tb. cider vinegar
1 Tb. yellow cornmeal
salt 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.