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All public Recipes -> Soup -> Native American Stew

Native American Stew

By: M G.

Description:	As some of the ingredients are seasonal, I tend to want this every year, but often miss the season.
Time:	40 min (20 min to prepare, 20 min to cook)
Meal type:	Soup
Ethnicity:
Number of Servings:	4
Ingredients:
3/4 cup onion, chopped 1 clove garlic, finely chopped 2 tablespoon vegetable or olive oil 1 large red bell pepper, cut into 2"x1/2" strips 1 each fresh jalapeno, seeded and chopped 1/2 lb Hubbard or acorn squash, cubed (1 inch pieces) 2 1/4 cup chicken or vegetable broth 1/2 tsp salt 1/2 tsp pepper 1/2 tsp ground corriander 1 cup each yellow squash and zucchini, thinly sliced 2 medium poblano or Anaheim chiles, seeded and cut into 2"x1/2" strips 17 OZ can whole kernal corn, drained 16 OZ can pinto beans, drained
Directions:
Cook onions and garlic in oil in big pot over medium heat, stirring frequently, until onions are tender. Stir in bell pepper, Anaheim or poblano, and jalapeno chiles. Cook uncovered 15 minutes, stirring occasionally. Stir in Hubbard or acorn squash, broth, salt, pepper, and corriander. Heat to boiling; reduce heat. Cover and simmer about 5 minutes, or until squash is tender. Stir in remaining ingredients. Cook uncovered about 1 minute, stirring occasionally, until zucchini is tender.
Notes:

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