Bean and Squash Stew

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Bean and Squash Stew

 

2 cups water

1 small onion, sliced into rings

1 cup butternut squash, peeled, seeded, and cut into

1/2 inch cubes

1/4 cup tomato paste

1 15 ounce can red kidney beans, rinsed and drained

1 vegetable bouillon cube

1 14 1/2 ounce can tomatoes

2 teaspoons chili powder

1 cup frozen or canned corn

1/4 teaspoon dried oregano

1 clove garlic, minced

 

In a 3-quart saucepan, combine water and squash. Bring

to a boil and reduce heat. Cover and simmer for 5

minutes. Add beans, tomatoes, corn, onion, tomato

paste, bouillon cube, chili powder, oregano, and

garlic. Bring to a boil and reduce heat. Cover and

simmer for 10 to 15 minutes.

Serves 4.

 

 

 

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