Homemade Tomato Stew

Homemade Tomato Stew


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This soup is perfect for a light lunch. The yellow and red tomatoes bring flavor and color to this dish.

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Chicago, IL

Time needed

20 min preparation + 30 min cooking

Serving Size / Yield

8 servings


  • 1 large chopped onion
  • 1 tbs olive oil
  • 2 tsp ground cinnamon
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp cayenne pepper
  • 1/2 tsp ground allspice
  • 1/4 tsp salt
  • 3 cups water
  • 1 small peeled and cubed butternut squash
  • 2 medium peeled and cubed potatoes
  • 4 medium sliced carrots
  • 3 chopped plum tomatoes
  • 2 small zucchini (Cut into 1-inch pieces)
  • 1 can (15 ounces) rinsed and drained garbanzo beans or chickpeas

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Start by grabbing a dutch oven and sauteing onions in oil until tender.
Add in the spices and salt and cook for another minute.
Next, add in squash, water, carrots, potatoes, tomatoes and bring the mix to a boil.
Once boiling, reduce the heat, let simmer, and leave uncovered.
Let this happen for 15 to 20 minutes or until potatoes and squash are softer.
Now add in the garbanzo beans and zucchini and bring to a boil again.
Lowe heat and simmer uncovered again. This time for 5 to 8 minutes or until vegetables are soft and tender.

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