Summer Sisters Stew
"A vibrant, deep herby stew perfect for blustery spring or early summer, bursting with Native American flavors of the 'three sisters' -- squash, beans, and corn."
photo by Kumquat the Cats fr
- Ready In:
- 45mins
- Ingredients:
- 16
- Yields:
-
4 large bowls
- Serves:
- 4
ingredients
- 1 1⁄2 - 2 cups cooked kidney beans
- 2 - 2 1⁄2 cups rinsed chopped mushrooms
- 1 - 1 1⁄2 cup frozen corn kernels, defrosted
- 2 - 2 1⁄2 cups cut yellow squash
- 1 (16 ounce) can diced tomatoes, drained
- 1 large potato, diced
- 1 large onion, diced
- 1⁄2 teaspoon black pepper
- 1⁄2 teaspoon sage
- 1⁄4 teaspoon thyme
- 1⁄2 teaspoon rosemary
- 1⁄2 teaspoon cilantro or 1/2 teaspoon oregano
- 2 -4 bay leaves
- 1⁄4 teaspoon salt
- 1 tablespoon olive oil
- 2 -3 garlic cloves, minced
directions
- Heat half the spices, garlic, and olive oil in a large pot, Saute the onions in the mixture for 2-4 minutes.
- Add 2-4 cups of water and allow to come to a boil.
- Add the potatoes and the other half of the spices, simmer for 5 minutes.
- Add corn, tomatos, and beans. Allow to summer for 2-5 minutes.
- Add squash and mushrooms. Sllow to simmer for 10-30 minutes, until cooked to desired tenderness and melding of flavors.
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Reviews
-
Very tasty ! We are trying to eat healthier since my husband was diagnosed with digestive disease. Sometimes it is hard to find dishes that are flavorful but low fat and low residue. This recipe fits the bill. All the flavors blend nicely. I used fat free chicken stock as the base, otherwise followed the recipe. This one is a keeper. Thanks for posting. -
This has quickly become a favorite in our house. I've made it three times -- first, just as written, thereafter using it as a base but adding meats. It's wonderful as written (I agree with those who've said keeping to the low end of the water amount works best) -- warm and herby and delicious. The DH loves it -- and he normally hates anything with squash! The second time I made it I added some diced turkey breast that I had, and that worked wonderfully. The third time, I added some mild lowfat summer sausage, and that worked well, too -- though I think a spicy sausage might not be as successful. -
By accident I made this as a soup and just upped the veggie stock content and it was absolutely great as a maindish soup for lunch while on a diet. The quantities was easily enough for 8 servings. -
This was very good, yesterday and today. Even my husband liked it. I only used 2 cups of water and that was perfect for me (although 3 would have probably been okay too). I served it with a slice of sourdough french bread. This is a great summertime meal! It will definitely be back for us. Thanks!
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Made this pretty much as written, except I used pink beans and omitted the mushrooms altogether as I don't eat them. Added 3 cups of water and simmered for 30 minutes (mostly to cook off some of the water). I don't recommend adding more water than that, even if you include the mushrooms. The herbs smelled absolutely wonderful as it simmered and it tasted just as good! Excellent combination of savory herbs. Very low calorie too:D Looking forward to finishing up the leftovers for lunch today! Thanks Adso.
RECIPE SUBMITTED BY
Student of many obscure academic fields, aspiring cook, all around oddball.
Currently in China until mid-July -- so thank you for trying all my recipes while I'm gone, and I hope to come back with new ingredients all over the place!
