Corn, Bean, & Pumpkin Stew – Vermont Organic Farm | Cedar Circle Farm & Education Center
This is one of the farm’s favorite fall soups. The veggies and beans are available in the farmstand in season, and the spice combination is warming and delicious. In years past we made this soup...
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Cooking tools:
- Electric spice mill
- Skillet
- Pot
- Oven
- Stove
- Colander
- Fine-mesh sieve
- Wooden spoon
- Chef's knife
- Cutting board
- Peeler
- Measuring cup
- Measuring spoon
- Plate
- Mixing bowl
- Serving bowl
Ingredients
- 1 c. pinto beans soaked overnight & drained
- 1 lb tomatoes fresh or canned, peeled and chopped (juice reserved)
- 1 1/2 c. corn, kernels
- 1 tsp cumin seeds
- 1 tsp oregano (can use fresh from our PYO herb garden)
- 1-inch piece cinnamon stick
- 3 cloves
- 4 T corn oil or light olive oil
- 1 large onion diced
- 2 cloves garlic finely chopped
- 1 T paprika
- 2 c. bean broth or vegetable stock
- 3 c. winter squash peeled and cut into 1-inch cubes (Long Island Cheese, pumpkin or butternut squash, are all great in this recipe)
- 2 serrano chilies seeded and finely chopped
- cilantro fresh, chopped for garnish
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