Three Sisters Harvest Stew |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This comes from a great book. Cooking Like a Goddess by Cait Johnson. The sisters are corn, squash, and beans. This is a hearty vegetable stew that'll warm you body and soul after a crisp fall day of raking leaves. Pair with crusty bread and apple cider, mmmmm. I've served this with great success at quite a few pot-lucks. Ingredients:
2 tablespoons olive oil |
1 -2 cup water or 1 -2 cup vegetable broth or 1 -2 cup chicken broth |
1 large onion, chopped |
3 -4 garlic cloves, chopped |
1 large carrot, cut into 1 inch chunks |
3/4 cup butternut squash, cubed (you can find squash already peeled and cubed in the frozen food section) |
1 (15 ounce) can chickpeas, drained (or any other beans) |
1 cup frozen corn kernels |
1 teaspoon dried sage (gives an earthy flavor) |
1 dried chipotle chile (or 1 teaspoon chipotle powder or to taste) |
salt |
1/4 cup fresh parsley, chopped (or 1 tablespoon dried parsley) |
Directions:
1. In a large stew pot, heat the olive oil.
2. Add the onion and stir to coat with oil.
3. Saute until golden, then add garlic, carrot, squash, beans, corn, sage, chipotle, and salt. Add broth a bit at a time until you are satisfied with the consistency.
4. Simmer until squash is tender, then add chopped parsley and stir.
5. Serve hot.
6. I often sustitute a 10 oz. package of frozen pureed squash for the cubed squash for a smoother texture.
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