I realize that I jumped the gun a little, firing up the grill so early in the year. I mean, the weather was nice enough that day, but spring has by no means fully sprung. We still have some cool, rainy days to go.
So for those days, a soup recipe! Because, y’know–you can never have too many soup recipes.
I got this recipe in a gardening class I went to last winter; the instructor got the recipe from Deborah Madison’s The Greens Cookbook. Now, I fully admit that I don’t have a copy of the book, so I haven’t seen the original of the recipe. Having admitted that, I have to say–I’d re-name this recipe.
I’d call it “Three Sisters Stew.” Get it? Get it? Okay–for those of you who don’t: some Native American tribes planted corn, beans, and squash together in symbiotic groups. There grew well together, and guess what? They taste good together, too.
Corn, Bean and Pumpkin Stew
Makes a pot full (I ate leftovers, happily, for several days)1 cup dried pinto beans, soaked overnight and drained, or 2 cans pinto beans
salt
1 lb. tomatoes, fresh or canned, peeled, seeded, and chopped
3 ears corn (1 1/2 cups kernels), fresh or frozen
3/4 t. ground cumin*
1 t. oregano (preferably Mexican)
1/2 t. ground cinnamon
1/8 t. ground cloves
1 large onion, cut into medium dice
2 cloves garlic, finely chopped or pressed
1 T. paprika (I used ordinary sweet paprika, but next time I’ll use smoked & let you know how it works out)
2 cups broth, stock, or water
3 cups pumpkin or winter squash (butternut or acorn) peeled and cut into 1 inch cubes*
2 serrano chiles, seeded and finely chopped (although I just used crushed red pepper flakes)
cilantro or parsley chopped for garnish (as usual, I skipped this)If you’re using dried, soaked beans, drain them, cover with fresh water, and bring to a boil. Simmer for an hour and a half or so, until the beans are tender (another option–which I used this time–is to soak them overnight, then put them in the slow cooker first thing in the morning; they’ll be done by the time you’re ready to start dinner). When they’re done, drain them.
Put a soup pot over moderate heat. When it’s hot, spritz with pan spray. Dump in the onion, and saute for a couple of minutes. When they’re beginning to soften, add the garlic, spices, and salt. Stir well to combine, then add the 2 cups of broth. Cook, stirring occasionally, until the onion is soft. Next add the tomatoes (and their juice) and cook 5 minutes.
Add the pumpkin or winter squash along with a cup of water. After 20 to 30 minutes, or when the squash is about half cooked–soft but firm to eat–add the corn, beans, and chilies or pepper flakes. Add more broth or water as needed. Cook until the squash is tender.
Check the seasoning, and add more salt if necessary. Garnish with cilantro or parsley.
*If you have whole spices, feel free to toast them lightly, then grind before starting the soup: you’d need 1 t. cumin seeds, 1 t. oregano, 3 cloves, and a 1 inch piece of cinnamon stick.
**I used a package of prepared butternut squash that I bought at the grocery store–already peeled, seeded, and chunked. I just cut it up a little smaller.