Autumn Vegetable Stew

This savory vegetable stew is a crowd pleaser to be sure.  It uses wonderful autumn vegetables and the complex flavors will keep you (and your guests!) coming back for more.  It makes quite a bit, so be sure to invite friends over to help you enjoy it.

Autumn Vegetable Stew
serves 8

• 2 cups chopped onion
• 2 cups chopped carrot
• 1 1/2 cups chopped celery
• 1 TBLS minced garlic
• 1 TBLS grated ginger
• 1 1/2 TBLS paprika
• 2 tsp cumin
• 1 TBLS dried basil
• 1 tsp cinnamon
• 8 cups broth
• 1 lb (3-4 cups) cubed butternut squash
• 1 lb (3-4 cups) cubed white sweet potato
• 1 15oz can crushed tomatoes
• 2 cans white beans, rinse and drained
• 2 pinches of saffron + 1/4 cup warm water, soaked 15 minutes
• 2 TBLS fresh chopped mint (or 1 TBLS dry)

-- Saute onion, celery, and carrot 10 minutes.

-- Add garlic and spices and cook 3 minutes.

-- Add broth, squash, potatoes, and tomatoes.  Bring to a boil, reduce heat, cover and simmer 30 minutes until vegetable are soft.

-- Add saffron and mint and cook 10 minutes.