Corn, Bean And Squash Stew #2

Recipe By : The Greens Cookbook

3.5 Points Per Serving

1 cup pinto beans -- soaked overnight and drained

3 cups broth

1 large onion -- chopped

2 cloves garlic -- chopped fine

1 pound tomatoes -- chopped

1 teaspoon cumin

1 teaspoon cinnamon

1/4 teaspoon cloves

1/2 teaspoon oregano

salt to taste

2 hot peppers -- chopped fine

1 medium butternut squash -- halved- seeds scooped - baked for 1 hr

1 1/2 cups corn kernels

Saute onion and garlic in some broth, add spices, add beans, tomatoes, their juice, and spicy peppers and simmer until beans are cooked through. Add corn and squash, simmer until flavors meld. Salt to taste. Add more broth if you like a thinner soup. If you like more spice, add ground chilis (ancho is nice).

Per serving: 302 Calories; 1g Fat (3% calories from fat); 12g Protein; 69g Carbohydrate; 0mg Cholesterol; 268mg Sodium; 15 gms Fiber

Food Exchanges: 4 Starch/Bread; 1/2 Lean Meat; 1 Vegetable

Shared by: Angela