- 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 Vegetable Stock or low-sodium vegetable stock
- Salt and freshly ground black pepper to taste
- 6 green onions (white and green parts), thinly sliced
Anasazi beans are similar to pinto beans but have a richer flavor. They are considered an heirloom bean and are not readily available in grocery stores. If you can’t find them, use pinto beans instead.
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.
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Chef Del Sroufe is co-owner and executive chef of Wellness Forum Foods, a whole-food, plant-based meal delivery and catering service in Columbus, Ohio. He is the author of Forks Over Knives – The Cookbook and Better Than Vegan. Del teaches cooking classes and helps people transition to a healthy plant-based diet.View all contributions by Del Sroufe