Buttercup Squash, Parsnip, and Garbanzo Bean Stew

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* Exported from MasterCook *

 

Buttercup Squash, Parsnip, and Garbanzo Bean Stew

 

Recipe By :Karen Alexander, M.A.

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 stalks celery -- sliced

4 cloves garlic -- minced

1 chipotle pepper -- canned or dried

4 large tomatoes -- diced

1 1/2 tablespoons paprika

1 tablespoon oregano

salt and pepper -- to taste

2 cups peeled and diced buttercup or butternut

squash

2 large parsnips -- peeled and diced

1 8 oz can pearl onions -- rinsed and drained

2 carrots -- diced

2 1/2 cups water

1 1/2 cups garbanzo beans -- if canned, rinse and drain

8 ounces corn kernels -- fresh or frozen, thawed

10 broccoli florets

 

In a soup pot, heat a little water. Add the celery, garlic, and chipotle.

Saute for 3-4 minutes. Add the tomatoes, paprika, oregano, salt, and pepper.

Cook about 10 minutes more over medium low heat, stirring frequently until

mixture resembles a thick pulp.

 

Add the squash, parsnips, onions, carrots, and water. Cook, stirring

occasionally, until squash and parsnips are tender--about 30 minutes.

 

Stir in the beans, corn, and broccoli. Cover and cook 5-10 minutes.

 

Source:

" Kitchen in the Clouds "

Copyright:

" 2001 by Karen Alexander, M.A. "

 

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Per Serving (excluding unknown items): 1967 Calories; 25g Fat (10.7% calories

from fat); 85g Protein; 385g Carbohydrate; 103g Dietary Fiber; 0mg Cholesterol;

892mg Sodium. Exchanges: 20 1/2 Grain(Starch); 3 Lean Meat; 13 Vegetable; 2

Fat.

 

NOTES : This is a wonderful soup to make in the fall. It's worth the effort to

find the chipotle pepper--it adds a unique flavor that you'll really enjoy.

Look for it in the Mexican foods section of your market.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0