“It’s a hearty and fantastic meal. Try and enjoy!”

INGREDIENTS

1 cup onions, cut into 1/2 inch wedges
1 sweet potato, peeled and cubed
2 carrots, peeled and chopped
1 lb banana or Hubbard squash, peeled and cubed
1 cup parsnips, peeled and cubed
2 cloves garlic, minced
1 red bell pepper, chopped
2 cups low sodium vegetable broth
1 cup tomato, puréed
2 Tbsp lime juice
1/4 tsp cayenne
1 (10 oz) package frozen peas
1/4 tsp salt
1/8 tsp black pepper
1 bunch cilantro sprigs, rinsed, or thinly Sliced green onions

DIRECTIONS

• Cook onions, sweet potato, carrots, squash, parsnips, garlic, and 1 cup of broth in a covered pan for 10 minutes, stirring occasionally.
• Add a few Tbsp of water if mixture begins sticking.
• Add 1 more cup of broth, along with the bell pepper, tomato sauce, lime juice, and cayenne to taste.
• Return to a boil, and then reduce heat.
• Simmer covered until vegetables are tender when pierced for about 12 to 15 minutes.
• If stew sticks to pan or gets thicker than desired, add more broth as needed.
• Add peas and stir occasionally until hot, about 2 minutes.
• Add salt and pepper to taste.
• Ladle into soup bowls, and garnish with cilantro or sliced green onions.