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Recipe info
Category: Soups & Stuff/Stews
Rating: 0.00
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Pumpkin Bean Stew
4 cups pumpkin diced, peeled and seeded
3 (15oz) cans navy beans
2 medium yellow onions, diced
2 large cloves garlic, minced
2 tablespoons olive oil
3 cups fresh corn cut off the cob or 3 cups frozen corn
6 large tomatoes – peeled and diced or one 28 oz. can tomatoes, diced
6 tablespoons tomato paste
1 1/2 tablespoons dried or 3 tablespoons fresh Basil
1 1/2 tablespoons dried or 3 tablespoons fresh Oregano
2 bay leaves
3/4 teaspoon black pepper or to taste
1 teaspoon dried or 2 teaspoons fresh Marjoram
1 tablespoon salt, or to taste

Sauté onions and garlic until tender in olive oil in a 5-quart heavy pot. Add diced pumpkin and seasonings (except salt) in pot with enough water to cover about 2 inches above ingredients. Bring to a boil, then turn heat to low. Cover and simmer, stirring occasionally, for 15 minutes hours or until pumpkin is soft. Add drained/rinsed navy beans, tomatoes, tomato paste, corn and salt. Bring to a boil, then turn down to a simmer for 20 minutes more. Serve in a bowl, top with toasted pumpkin seeds and a dollop of yogurt or serve over brown rice.

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