SUMMER SISTERS STEW

Summer Sisters Stew image

A vibrant, deep herby stew perfect for blustery spring or early summer, bursting with Native American flavors of the 'three sisters' -- squash, beans, and corn.

Provided by BrotherAdso

Categories Stew

Time 45m

Yield 4 large bowls, 4 serving(s)

Number Of Ingredients 16

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Ingredients

1 1/2-2 cups cooked kidney beans
2 -2 1/2 cups rinsed chopped mushrooms
1 -1 1/2 cup frozen corn kernels, defrosted
2 -2 1/2 cups cut yellow squash
1 (16 ounce) can diced tomatoes, drained
1 large potato, diced
1 large onion, diced
1/2 teaspoon black pepper
1/2 teaspoon sage
1/4 teaspoon thyme
1/2 teaspoon rosemary
1/2 teaspoon cilantro or 1/2 teaspoon oregano
2 -4 bay leaves
1/4 teaspoon salt
1 tablespoon olive oil
2 -3 garlic cloves, minced

Steps:

Heat half the spices, garlic, and olive oil in a large pot, Saute the onions in the mixture for 2-4 minutes.
Add 2-4 cups of water and allow to come to a boil.
Add the potatoes and the other half of the spices, simmer for 5 minutes.
Add corn, tomatos, and beans. Allow to summer for 2-5 minutes.
Add squash and mushrooms. Sllow to simmer for 10-30 minutes, until cooked to desired tenderness and melding of flavors.

Nutrition Facts : Calories 316.2, Fat 5.3, SaturatedFat 0.8, Sodium 452.7, Carbohydrate 60.2, Fiber 12, Sugar 9.3, Protein 12.8

*** Explore more Summer Sisters Stew Recipes »

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