Ingredients
The following ingredients have 7 Servings
- 1 large yellow onion, 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 small pumpkin (about 1 pound), peeled, seeded, and cut into 1-inch cubes
- 4 cups cooked Anasazi beans, or two 15-ounce cans, drained and rinsed
- 6 cups <a href="http://www.forksoverknives.com/recipes/vegetable-stock/">Vegetable Stock</a> or low-sodium vegetable stock
- Salt and freshly ground black pepper to taste
- 6 green onions (white and green parts), thinly sliced
Instruction
- Place the onion, carrot, and celery in a large saucepan and sauté over medium heat for 10 minutes.
- Add water 1 to 2 tablespoons at a time to keep the vegetables from sticking to the pan.
- Add the garlic and cook for another minute.
- Add the cumin, tomato paste, pumpkin, beans, and vegetable stock and bring to a boil over high heat.
- Reduce the heat to medium and cook, covered, for 25 minutes, or until the pumpkin is tender.
- Season with salt and pepper, and serve garnished with the green onion.
