Organic Winter Squash Stew
(Serves 6)

 Click here to order all the ingredients together as a kit - great for taking with you on a cabin retreat or to send to a friend.  Or click each linked item below.

1-1/2 cups organic vegetable broth
1 tablespoon organic low-sodium wheat-free soy sauce
1 ½ Tablespoons organic dried minced onion or 1 organic chopped onion
(optional) 1 organic red bell pepper, diced
4 Tablespoons organic Garlic Gold Nuggets or 4 large organic garlic cloves, minced
1 pound (about 4 cups) organic kabocha squash or other organic winter squash
1 15-ounce can organic crushed tomatoes
1/2 teaspoons organic chili powder
1/2 teaspoon organic cumin

1 teaspoon organic oregano
1/4 teaspoon organic black pepper
1 15-ounce can organic kidney beans
1-1/2 cups organic canned corn

Heat 1/2 cup vegetable broth and soy sauce in a large pot, then add the onion, optional bell pepper, and garlic and cook over medium heat until most of the water evaporates.

Cut the squash in half and remove its seeds, then peel and cut it into 1/2-inch cubes. Add squash cubes to the onion mixture, along with the crushed tomatoes, remaining 1 cup broth, oregano, chili powder, cumin, and pepper. Cover and simmer until the squash is just tender when pierced with a fork, or about 20 minutes, then add the kidney beans with their liquid and the corn. Cook 5 minutes longer.

Nutrition information per 1-1/2 - cup serving: 185 calories, 6 g protein, 38 g carbohydrate, 0.8 g fat, 4% of calories from fat, 0 mg cholesterol, 314 mg sodium

Adapted from Autumn Stew recipe from Physicians Committee for Responsible Medicine - pcrm.org