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Nutrition Facts
Serving Size 1 (482g) Recipe makes 4 servings
Calories 284
Calories from Fat 43		(15%)
Amount Per Serving		%DV
	Total Fat 4.8g	7%
	Saturated Fat 0.7g	3%
	Monounsaturated Fat 2.8g
	Polyunsaturated Fat 0.9g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 692mg		28%
Potassium 1342mg		38%
Total Carbohydrate 54.1g		18%
	Dietary Fiber 10.3g	41%
	Sugars 10.0g
Protein 11.4g		22%
detailed view... how is this calculated?

Summer Sisters Stew

Recipe #163108 | 45 min | 15 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: BrotherAdso
Apr 5, 2006

A vibrant, deep herby stew perfect for blustery spring or early summer, bursting with Native American flavors of the 'three sisters' — squash, beans, and corn.

SERVES 4 , 4 large bowls (change servings and units)

Ingredients

1 1/2-2 cups cooked kidney beans
2-2 1/2 cups rinsed chopped mushrooms
1-1 1/2 cup frozen corn kernels, defrosted
2-2 1/2 cups cut yellow squash
1 (16 ounce) can diced tomatoes, drained
1 large potato, diced
1 large onion, diced
1/2 teaspoon black pepper
1/2 teaspoon sage
1/4 teaspoon thyme
1/2 teaspoon rosemary
1/2 teaspoon cilantro or oregano
2-4 bay leaves
1/4 teaspoon salt
1 tablespoon olive oil
2-3 garlic cloves, minced

Directions

1
Heat half the spices, garlic, and olive oil in a large pot, Saute the onions in the mixture for 2-4 minutes.
2
Add 2-4 cups of water and allow to come to a boil.
3
Add the potatoes and the other half of the spices, simmer for 5 minutes.
4
Add corn, tomatos, and beans. Allow to summer for 2-5 minutes.
5
Add squash and mushrooms. Sllow to simmer for 10-30 minutes, until cooked to desired tenderness and melding of flavors.

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Featured Reviews for This Recipe

From: rmarcella56

On Jan 11, 2009

By accident I made this as a soup and just upped the veggie stock content and it was absolutely great as a maindish soup for lunch while on a diet. The quantities was easily enough for 8 servings.

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From: Jesslyn

On May 10, 2006

This was very good, yesterday and today. Even my husband liked it. I only used 2 cups of water and that was perfect for me (although 3 would have probably been okay too). I served it with a slice of sourdough french bread. This is a great summertime meal! It will definitely be back for us. Thanks!

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From: Kumquat the Cat's friend

On Apr 24, 2006

Made this pretty much as written, except I used pink beans and omitted the mushrooms altogether as I don't eat them. Added 3 cups of water and simmered for 30 minutes (mostly to cook off some of the water). I don't recommend adding more water than that, even if you include the mushrooms. The herbs smelled absolutely wonderful as it simmered and it tasted just as good! Excellent combination of savory herbs. Very low calorie too:D Looking forward to finishing up the leftovers for lunch today! Thanks Adso.

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