Share |

Vegan Southwestern Stew

Describing vegan fare as hearty doesn't happen often but this stew, which uses onion, tomatoes, hominy, zucchini, squash and black beans, will more than satisfy in the cold winter months.

At a glance
Main Ingredient
Beans/Legumes, Vegetables
Cuisine Type
Latin
Menu Part
Soup
Serves
10 6-oz. servings
Yield: 10 6-oz. servings

Ingredients

1 tbps. olive oil
1 cup onion, chopped
2 tbsp. fresh garlic, chopped
2 14 ½-oz. fire roasted tomatoes with green chilies in liquid, diced
1 15-oz. can hominy, rinsed, drained
1 cup black beans, cooked
1 medium zucchini, quartered lengthwise, sliced
1 medium yellow squash, quartered lengthwise, sliced
1 ½ tsp. ground cumin
¼ cup fresh cilantro, chopped

Methods/Steps

1. Fry onion in oil until lightly browned.

2. Add everything except cilantro.

3. Cover and simmer for 30 mins.

4. Season with salt and pepper. Stir in cilantro. Serve over steamed spelt.

Recipe by Matt Rapposelli, Ohio University

Related Terms:

Beans/Legumes, Vegetables, Latin, Soup

Advertisement

Advertisement

Comments

Login or register to post comments