Caribbean Squash and Potato Stew - Vegetarian
| Yield: | 6 Servings |
| Categories: | Squash, Potato, Soups |
| 3 | md | Onions; finely sliced |
| 1 | c | Vegetable broth |
| 1 | Clove garlic; minced or pressed | |
| 1/2 | ts | Dried red pepper flakes |
| 1/2 | ts | Ground allspice |
| 1 | 16-ounce can tomatoes (with juice) | |
| 1 | sm | Butternut squash (about 1 1/2 lbs.), peeled, seeded, cut into small chunks |
| (can use pumpkin also) | ||
| 1 | lb | Potatoes (Idaho or golden); peeled and cut into small chunks |
| Pepper to taste | ||
| 2 | 16-ounce can black beans; drained | |
| 1 | 2 limes; cut in wedges, for garnish |
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