This chunky, satisfying stew is full of beans, greens, corn, mushrooms, bell pepper, and plenty of herbs and spices to please your taste buds and fill your belly. This recipe makes 12 cups of stew, perfect for leftovers throughout the week!
Southwest Stew
- Total Time: 1 hour
- Yield: 6 to 8 (makes about 12 cups) 1x
Ingredients
Scale
- 6 medium white or cremini mushrooms, sliced (about 2 ½ cups)
- 1 medium yellow or white onion, chopped (about 2 cups)
- 1 small red bell pepper, seeded and chopped (about 1 cup)
- 1 tablespoon chili powder
- 1 tablespoon dried oregano
- 2 teaspoons granulated garlic
- 2 teaspoons ground cumin
- 4 ½ cups water
- ¾ pound white potatoes, peeled and cut into ½-inch thick chunks (about 2 cups)
- 1 can cooked black beans (15 ounces; about 1 ½ cups), drained and rinsed
- 1 can cooked pinto beans (15 ounces; about 1 ½ cups), drained and rinsed
- 1 ½ cups corn kernels
- 1 can diced tomatoes (14.5 ounces; about 1 ½ cups), undrained
- ⅓ cup tomato paste (half of a 6-ounce can)
- 4 cups coarsely chopped collard greens (or other greens)
- 1 ½ cups loosely packed cilantro, chopped (plus extra for garnish)
Instructions
- Heat 1 tablespoon of water in a soup pot over medium-high heat. When the water starts to sputter, add the onion, bell pepper, and mushrooms, and cook while stirring, for 5 to 8 minutes, adding a little water as needed.
- Add the chili powder, oregano, granulated garlic, and cumin, and cook while stirring for 1 minute more, adding water as needed.
- Stir in the water, potatoes, black beans, pinto beans, corn, diced tomatoes, and tomato paste, and bring to a boil, uncovered. Reduce the heat to medium-low, cover, and cook for 10 minutes, stirring once or twice.
- Stir in the greens, and cook covered for 10 to 15 minutes more, or until the potatoes are tender. Stir in the cilantro, and serve as is or garnished with more chopped cilantro.
Notes
I like to use a half can (⅓ cup) of tomato paste in this stew, since it delivers a milder tomato flavor. But feel free to use the whole can (⅔ cup) if you like a richer tomato zing.
Tasty additions: Add a small peeled and chopped sweet potato (or yam) in step 3, or serve the final dish over baked sweet potatoes (or yams). Add ¼ cup of dry/uncooked quinoa in step 3. A little chopped avocado on top adds a touch of richness.
- Prep Time: 25 mins
- Cook Time: 35 mins
Nutrition
- Serving Size: ⅛ recipe, 1.25 cups
- Calories: 194
- Sugar: 7.1g
- Sodium: 66mg
- Fat: 1.4g
- Saturated Fat: 0.2g
- Carbohydrates: 39.2g
- Fiber: 10.4g
- Protein: 9.6g
- Cholesterol: 0
Ok, I am making this tonight! Looks great, I am also on a quest to make myself like mushrooms. I bet this dish will help. Thanks for all the great foods you post!
I used to hate using tomato paste because I never knew what to do with the rest of the can. Now I plop tablespoon sized blobs from the larger can (less expensive) on a wax paper covered cookie sheet and put them in the freezer. Once frozen, I put them all in a freezer safe zip-lock bag and store in my freezer.
Great tip, Jackie! Thanks! 🙂
I'm wondering if there is a nutrition values on your recipes listed anywhere
Hi Mara, no, I don't calculate them for my recipes.
You can calculate calories here: http://caloriecount.about.com/cc/recipe_analysis.php
It's kind of fussy - have to enter in a certain way - but it works.
We made this tonight and added a mixture of collard greens and kale. It was delicious.
Thanks, Cathy for posting your recipes!
This is absolutely delicious! I used a mixture of greens that I had on hand and made everything else exactly as directed. My husband and I gobbled this up in two days. Extremely nutricious!
Just made this and it is VERY tasty!! Thanks for the delicious recipe. I added sliced avocados too, not that it needed them.
Made this for dinner last night and leftovers for lunch. Really super tasty! I like it served over warm corn tortillas. Yum!
I made this last night, and it was delicious.
To give it some kick I added a dried cayenne pepper from our garden, chopped up, while the onions were cooking and could have added a second one without making it too spicy. I also used shiitaki mushrooms, which worked out fine.
I substituted dinosaur kale for the collard greens, and probably should have either chopped it finer or cooked it longer - it was a bit coarse. That was the only thing about the stew that was even slightly less than spectacular, though, and not a big issue.
Great! Thanks Mike! 😉
This was delicious! Added a little dollop of guacamole. Very filling and satisfying. Thanks!
Tammy
I made this for my family and they absolutely loved it! My wife said it was the best soup I ever made so it's a keeper. Thanks for sharing!
This was delicious. I was a little bit iffy about it at first because collard greens have such a strong bitter smell, but they taste delicious cooked. Thanks for the recipe!
Can I leave out the mushrooms? Or is there anything I can replace them with? Thank you!
You can easily leave them out. 🙂
I've made this twice now, and it is a keeper! Used regular mushrooms once, used dried shiitake mushrooms reconstituted with boiling water 2nd time 'cause that is what I had ... worked fine both ways. Used kale for the greens.
This stew is fantastic! Last year I visited Santa Fe and tasted a Southwest stew as good as this one. I raved about it to friends, but the restaurant closed before they could visit. Now they will finally taste what they missed! I've already copied the recipe for them because I know they will ask for it before they leave. I love the contrast in textures. Such pretty colors. The stew is hearty and soul-satisfying, and just enough spice. I used homemade vegetable broth instead of water. I substituted Mexican oregano or Greek oregano. Or did you mean Mexican oregano all along? The Mexican to me really brings out the Southwest flavors more than the Greek. And I don't use canned beans, I always make my beans from scratch in the slow cooker. Perfect recipe, another keeper!
Thanks Jan! 🙂 I love this one too!
Does the recipe call for one tablespoon of dried Mexican oregano or Greek oregano?
Whichever you like. 🙂 I have not tried Greek.
I just made this dish; it looks and smells great, and I can't wait to gobble it up. I was just wondering if you think part of it can be frozen because there's so much of it; thanks!
Sure, soups and stews freeze very well. 🙂
This soup was most excellent; I've added this into my rotation. The only sub I made was shiitake mushrooms for white mushrooms.
Thanks Johnny! 🙂
THIS IS SO GOOD! I love quite a few of your soups. I am not salt free, so I added a taco seasoning and some chili lime seasoning to this. BOOM! So good. Whole family loves it. Glad to have something to add to my rotation. Thank you
That's great, thanks Cerissa! 😉