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Vegan Vegetable Stew
Course
Soup
Key Ingredient
Black Beans, Butternut Squash, Carrot, Jalapeno, Shallot, Tomato
Prep Time
20
minutes
minutes
Cook Time
40
minutes
minutes
Total Time
1
hour
hour
Servings
8
Author
Vintage Kitty
Ingredients
Veggie Stew:
1
TB
canola oil
cup
½ scallions light green and white parts only
diced
1
cups
¼ shallots
diced
1
cups
½ sweet bell peppers
diced
3
large jalapenos
diced
2
cups
butternut squash
diced
1
cup
carrots
diced
6
cloves
garlic
minced
1
TB
cumin
1
tsp
oregano
tsp
½ ancho chili powder
tsp
¼ dried epazote
28
oz
can fire roasted tomatoes
1
cup
Copes Dried Corn
32
oz
vegetable broth
1
cup
water
15.5
oz
can black beans
Salt and pepper to taste
1
cups
½ parsley
chopped
cup
½ cilantro
chopped
Optional Garnishes:
slices
Jalapeno
Parsley
Cilantro
Cheddar
Sour Cream
Instructions
In a stock pot or dutch oven, heat oil over medium high heat and add scallions, shallots, peppers, carrots,and squash.
Cook stirring often until onions are translucent.
Add garlic and sauté for a few minutes.
Add vegetable broth, tomatoes, dried corn, water and spices and bring to a gentle boil.
Reduce to a simmer and cook until corn is softened and vegetables are tender.
Add black beans and cook until beans are hot.
Season with salt and pepper to taste.
Add parsley and cilantro and serve.