Winter Squash and White Bean Stew

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* Exported from MasterCook *

 

Winter Squash and White Bean Stew

 

Recipe By :Fix-It and Forget-It Cookbook, Dawn J. Ranck & Phyllis Pellman

Good

Serving Size : 6 Preparation Time :0:00

Categories : Fix-It and Forget-It Cookbook Soups & Stews

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup chopped onions

1 tablespoon olive oil

1/2 teaspoon ground cumin

1/4 teaspoon salt

1/4 teaspoon cinnamon

1 clove garlic -- minced

3 cups peeled and cubed butternut squash -- (3/4 " cubes)

1 1/2 cups vegetable broth or vegetarian " chicken "

broth

1 19 oz can cannellini beans -- drained

1 14.5 oz can diced tomatoes -- undrained

1 tablespoon chopped fresh cilantro

 

Combine all ingredients in slow cooker. Cover and cook on high for 1 hour.

Reduce heat to low and cook 2 to 3 hours.

 

VARIATIONS:

 

Beans can be pureed in blender and added during the last hour.

 

Eight ounces of dried beans can be soaked overnight, cooked until soft, and used

in place of canned beans.

 

S(ISBN):

" 1-56148-317-6 "

Copyright:

" 2000 "

 

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Per Serving (excluding unknown items): 417 Calories; 4g Fat (9.0% calories from

fat); 24g Protein; 75g Carbohydrate; 17g Dietary Fiber; 1mg Cholesterol; 520mg

Sodium. Exchanges: 4 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 2406 5439 0 0 0