Date: Mon, 16 Aug 93 09:30:15 PDT From: Karen In the spirit of all the squash and soup recipes, I thought I'd post one of my favorite soup recipes, Zuni Stew. This may sound a little weird, but the taste and different textures make this delicious. This stew takes its ingrediants from the natural bounty of New Mexico, home of the Zuni tribe. Zuni Stew 1 large onion, chopped 2-3 cloves garlic 2 large bell peppers (1 red, 1 green is nice and colorful) 1 large Anahiem chili 1 jalepeno chili 5 cups broth 1 zuchinni, sliced thin 1 yellow crook-neck squash, sliced thin 1 to 2 cups winter squash, cubed 1 can corn (no-salt, or drain and rinse) 1 can pinto beans (no-salt, or drain and rinse) Saute the first 5 ingredients in a large pot for 15-20 minutes, or until all peppers and chilis are soft. Saute in a little broth to keep from sticking. Do not short change this step! Sauteing the chilis makes them release their volitile oils (do I sould like Graham Kerr? ;). This makes the both nice and spicy. It also keeps you from burning the #@%*&! out of your mouth when you eat a spoonful of the chilis. Add the broth and the winter squash. Cover and cook 5-10 minutes, until squash starts to get tender. Add zuchinni and crook-neck. Simmer 5. Add corn and beans and heat through. This stew is nice to look at (red, yellow, green, brown) and it reheats well.