Tres Hermanas Stew
Recipe type: Soup
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
  • ½ medium chopped onion
  • 3 minced garlic cloves
  • ½ teaspoon salt
  • 1 vegan chipotle sausage, like Field Roast (optional)
  • 3 cups winter squash (pumpkin, acorn, butternut) or sweet potatoes, cut into small, bite-size chunks
  • 1 cup black beans, cooked or canned, rinsed, and drained
  • 1 cup frozen corn
  • 4 cups vegetable broth
  • ½ cup prepared tomato salsa
  • 1 bunch kale, torn into pieces
  • Nutritional yeast, sprinkled on top (optional)
  1. Add chopped onion to a large soup pot on medium-high heat. Saute until translucent. Add a splash of water as needed to prevent burning.
  2. Add garlic, salt, and vegan sausage and stir to coat.
  3. Add squash or sweet potatoes, beans, corn, vegetable broth and salsa. Turn heat to high. As soon as it boils, cover and lower heat. Simmer for 10 minutes.
  4. Stir in kale and cook for another 5 minutes or until squash is tender.
  5. Serve with nutritional yeast if desired.
Other vegetables that taste delicious in this stew are chopped bell peppers, chopped jalapenos for more heat, yellow squash or zucchini squash added at the end of cooking.

Pinto beans, kidney beans, and red beans work well in this recipe.

If you prefer a milder taste, skip the chipotle vegan sausage and sub 2 teaspoons ground cumin, 1 teaspoon dried oregano and ½ teaspoon chili powder. You may need a little more salt, so add to taste. Play around with the seasonings to see what tastes best to you.

For even more flavor, serve this stew topped with toasted pepitas (pumpkin seeds) for some crunch, chopped green onions, and fresh cilantro. Yum!
Recipe by It Has To Taste Good at