Pumpkin Vegetable Stew Recipe
- 4 cups cubed peeled pumpkin or winter squash
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1/2 cup chicken broth
- 2 cups fresh cut green beans (1-inch pieces)
- 1 cup fresh or frozen corn
- 1/2 cup sliced onion
- 1/2 cup chopped green pepper
- 1 garlic clove, minced
- 1/2 teaspoon chili powder
- 1/4 teaspoon pepper
- In a large saucepan, combine all the ingredients. Bring to a boil. Reduce heat; cover and simmer for 40-45 minutes or until the vegetables are tender. Yield: 6 servings (2 quarts).
Originally published as Pumpkin Vegetable Stew in Country October/November 1994, p51
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Reviewed Oct. 31, 2012
"I made this last evening and my family raved over it. I did add 1 cup of chicken breast to it."