Dinner

Squash and kidney bean stew is for Dinner.

Squash and kidney bean stew takes several minutes to prepare.

Squash and kidney bean stew takes several minutes to cook.

Squash and kidney bean stew makes 5 servings.

The ingredients for Squash and kidney bean stew are:

1 Tbsp oil
1 cup chopped onion
2 cloves garlic, chopped
1 Tbsp minced ginger
1 Tbsp chili powder
1 Tbsp ground cumin
2 Tbsp lemon juice
3-4 cups butternut squash, peeled and cubed
2 medium potatoes, cleaned and cubed
26oz can crushed tomatoes
4 Tbsp fresh parsley, chopped
12oz can kidney beans, drained and rinsed
1 Tbsp soy sauce
1 Tbsp apple cider vinegar (or to taste)

Here is how you make Squash and kidney bean stew:

Saute onion, garlic and ginger in oil in a large soup pot until onion is just tender. Add spices, stir for 1 minute. Add squash, potatoes, tomatoes, and lemon juice. Bring to a boil then simmer for 1/2 hour, stirring regularly. Add water 1/2 cup at a time if you think it looks too thick.Add parsley and beans, soy sauce, and simmer for another 1/2 hour, or until potatoes are tender (take a bite to check!). Before serving, taste and adjust seasoning with s&p and vinegar. Number of Servings: 5Recipe submitted by SparkPeople user MEGABOMB.

The nutritional information for Squash and kidney bean stew is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 272.2

• Total Fat: 3.5 g
• Cholesterol: 0.0 mg
• Sodium: 781.3 mg
• Total Carbs: 52.9 g
• Dietary Fiber: 13.7 g
• Protein: 9.4 g

The dietary needs meet for Squash and kidney bean stew is Vegan