Cooked - Three Sisters Stew

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Three Sisters Stew

11.0

1 medium yellow onion, fine dice

2 Tablespoons minced garlic

[ 14.5 oz. cans ] petite diced tomatoes

2 cups reduced-sodium vegetable broth *

2 cups water

16 oz. red skinned potatoes, unpeeled, cubed *

[ 15 oz. can ] kidney beans, drained and rinsed *

[ 15 oz. can ] black-eyed peas, drained and rinsed *

[ 15 oz. can ] corn, drained

[ 9 oz. package ] frozen cubed butternut squash *

¼ teaspoon baking soda (optional) *

1 teaspoon onion powder

1 teaspoon garlic powder

2 ½ teaspoons cumin (+/-)

1 teaspoon regular chili powder (+/-) *

¼ + ⅛ teaspoon smoked paprika (+/-)

½ to 1 ¼ teaspoons sea salt (+/-) *

⅛ teaspoon black pepper

1 bay leaf

Flatbread

Place the Spice/Herb Ingredients in a small bowl, mix well, set aside.
In a large stock pot, add the diced onions; sauté over medium heat until they begin to soften, approximately 7 to 9 minutes. Add a tablespoon or so of vegetable broth or water if they start to stick and/or to prevent burning.
Add the minced garlic to the pot, stir constantly for one minute.
Add all the remaining Base Ingredients (except for the baking soda and butternut squash), and the Spice/Herb Mix, bring to a boil, then add the baking soda, stir well, then lower to a simmer. Simmer for 10 minutes, then add the cubed butternut squash, simmer for 15 to 20 minutes or until the potatoes and butternut squash become tender, stirring occasionally.
Allow to sit for 5 minutes to allow the flavors to marry. Remove and discard the bay leaf. Serve with flatbread and enjoy.

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🥘Stew

Cuisine🇺🇸American

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 45m

Created 91 weeks ago

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