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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 6 |
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From Vegetarian Times September 2004 Ingredients:
1 tablespoon olive oil or 1 tablespoon canola oil |
1 large onion, sliced |
1 garlic clove, chopped |
1 jalapeno chile, seeded and minced |
1 lb medium summer squash, 3/4-inch-thick slices |
2 medium zucchini, cut into 1-inch chunks |
1 large butternut squash, peeled, seeded and cut into 3/4-inch chunks |
1 lb green beans, cut into 1-inch pieces |
1 cup corn kernel, preferably fresh |
2 (16 ounce) cans kidney beans, drained and rinsed |
1 cup vegetable stock or 1 cup water |
1 tablespoon fresh thyme leave |
salt & freshly ground black pepper |
Directions:
1. Heat the oil in a large stockpot or Dutch oven over medium heat.
2. Add the onion, garlic and jalapeño, and sauté until the onion is tender and translucent, for about 5 minutes.
3. Stir in all the remaining ingredients except the thyme, salt and pepper, and bring to a boil.
4. Reduce the heat to low, and cook, covered, over low heat for 15 to 25 minutes, or until all the vegetables are tender.
5. Add the thyme leaves during the last 5 minutes of cooking.
6. Add the salt and pepper to taste, stirring them in well, and serve the stew warm.
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