Pumpkin and Anasazi Bean Stew

Name: Pumpkin and Anasazi Bean Stew
Total time: 45 min
Yield: 7
Ingredients: 1 yellow onion large, peeled and diced; 2 large carrots peeled and diced; 2 celery stalks diced; 2 cloves garlic peeled and minced; 2 tablespoons cumin seeds toasted and ground; 2 tablespoons tomato paste; 1 pumpkin small, about 1 pound, peeled, seeded, and cut into 1-inch cubes; 4 cups anasazi beans cooked, or two 15-ounce cans, drained and rinsed; 6 cups vegetable stock or low-sodium vegetable stock; salt; freshly ground black pepper to taste; 6 green onions white and green parts, thinly sliced

FORKS OVER KNIVES

12Ingredients

45Minutes

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Ingredients

US|METRIC

7 SERVINGS

1 yellow onion (large, peeled and diced)

2 large carrots (peeled and diced)

2 celery stalks (diced)

2 cloves garlic (peeled and minced)

2 Tbsp. cumin seeds (toasted and ground)

2 Tbsp. tomato paste

1 pumpkin (small, about 1 pound, peeled, seeded, and cut into 1-inch cubes)

4 cups anasazi beans (cooked, or two 15-ounce cans, drained and rinsed)

6 cups vegetable stock ( or low-sodium vegetable stock)

salt

freshly ground black pepper (to taste)

6 green onions (white and green parts, thinly sliced)

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Pumpkin and Anasazi Bean Stew

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