Hearty Pumpkin and Bean Stew (Porotos Granados)

Yesterday I was super excited about 2 things (well I'm still excited today). One is that I started the Runners World 8 week beginning runner's training program! (E is going to do it with me too.) I used to run 3 times a week but then I overdid it and hurt my knee. I've tried to get back into running many times but my knee always ends up hurting so it's discouraging. I think I've just been trying to do too much too soon so I'm going to try and take it really slow and stick to this program. Right now I'm doing it on a treadmill - and for those of you who run on a treadmill, what do you think is a good beginner's jogging/running pace? I saw 4.5 mph as a suggestion but that feels so slow to me. Which is probably good.

The other thing I'm excited about is crocheting!! It's been too long since I crocheted. I want to crochet these hexagons and/or a turtle. And now to awkwardly segue into talking about this soup...

Doesn't hearing a recipe name in another language sound so much more exciting? I'd much rather eat porotos granados, than hearty pumpkin and bean stew.

This soup was good but I didn't love it, which doesn't mean you won't, because I'm picky about my soups and don't love super beany things usually. Which this was. It has navy beans, onion, tomatoes, pumpkin and corn - and I liked the idea of this combination. But to make it again, I'd add more herbs/spices (paprika, oregano, cumin, basil).

I look forward to trying the other soups and stews from this cookbook! If you've tried any please let me know your favourites and I'll try those first.

If this sounds good, you might also like:
Pureed Sweet Potato & Peanut Stew with Chickpeas
Curried Chickpea Soup
White Bean and Roasted Garlic Soup
Hungarian Mushroom Soup

Hearty Pumpkin and Bean Stew (Porotos Granados)
Adapted from Viva Vegan!

There's basil in the photo, but I don't think it added enough to the soup to make it worth it so wouldn't bother adding it.

1 lb navy beans, soaked at least 8 hours, then drained
6 cups cold water, plus 2 cups water
2 bay leaves
Scant 1/8 tsp baking soda
1 tbsp vegetable oil
1 large (1/2 lb) yellow onion, finely chopped
1 jalapeno, seeded and minced
1 1/2 tsp paprika
2 tsp dried oregano
1 tsp ground cumin
1 tsp dried basil
3 roma tomatoes (about 1/2 lb), seeded and diced
1 lb pumpkin (or other squash), peeled, seeded and diced into 1/2 inch cubes
2 cups frozen corn kernels, thawed and briefly pureed
1 tsp salt

In a soup pot, add the beans and 6 cups water, bay leaves and baking soda. Bring to a boil, then reduce the heat, cover and simmer for 45-60 minutes, or until the beans are tender. Skim and discard any foam.

Meanwhile, heat the oil in a pan over medium heat. Add the onions and jalapeno pepper. Stir and cook for 10 minutes, or until the onions are soft and transparent. Add in the paprika, oregano, cumin and basil, stir and cook for 30 seconds, then turn off the heat. When beans are done, add the onion mixture, 2 cups water, tomatoes, pumpkin and corn.

Bring the stew to a boil over high heat, stir and lower heat to a simmer. Cook for 30 to 40 minutes, until the pumpkin is very soft and easily mashes if pressed against the side of the pot. If desired, puree a portion of the stew.