Pumpkin and Vegetable Stew

Serving Size : 8

Categories : Entree, Healthy, Make-Ahead, Side Dish, Vegetarian

Amount Measure Ingredient -- Preparation Method

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2 pounds pumpkin -- peeled and cubed from a 3 lb pumpkin

4 tablespoons olive oil

1 large onion -- chopped

4 cloves garlic -- crushed

4 stalks celery -- cut 1" thick

2 1/2 cups carrots -- cut 1" thick

1 1/2 cups parsnip -- cut 1" thick

28 ounces tomatoes -- whole -- canned

15 ounces chopped tomatoes -- canned

1 1/2 tablespoons paprika -- sweet

1/4 teaspoon chili powder -- (chipotle powder gives a smoky flavor)

1 tablespoon salt

2 cups vegetable stock

1 bouquet garni

30 ounces kidney beans -- canned -- (2 15 ounce cans)

Heat the oil in a dutch oven and fry the onion and garlic until soft.

Add the Pumpkin and celery and cook for 10 minutes.

Stir in the carrots, parsnips, tomatoes, paprika, salt, stock and bouquet

garni.

Bring to a boil, cover, reduce heat and simmer for 1/12 to 2 hours or

until vegetables are tender.

Add the beans and cook until they are warmed through.

Can be made with Pumpkin or any other winter squash

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Per Serving : 563 Calories; 10g Fat (14.5% calories from fat); 30g Protein; 96g Carbohydrate; 33g Dietary Fiber; 1mg Cholesterol; 1281mg Sodium.

Serving Ideas : Serve over egg noodles.