Monday, March 7, 2016

Winter Vegetable Stew

Yes, I have an Autumn Vegetable Stew AND a Winter Vegetable Stew.  What can I say...  We like our stews!  This stoup (stewish soup) is deep in its flavor and ever so satisfying on a cold winter night!  Use your biggest stockpot and beware (or just half it the first time to make sure you like it and don't end up making a mess like I did on my first go around!)  Hearty bread is a must for us with this stew, but you could easily serve it over your favorite whole grain or leave it as it.

Winter Vegetable Stew
serves 8-10

  • 1 1/2 cups chopped yellow onion
  • 1 TBLS minced garlic
  • 3 cups chopped carrots
  • 6-8 cups cubed butternut squash (1 1/2-2 lbs)
  • 2 cans diced tomatoes with juice
  • 1 6oz can tomato paste
  • 2 cans white beans, rinse and drain
  • 1 cup brown or red lentils (red lentils for a creamier texture, or if you're not used to lentils)
  • 1 cup rice (optional) -- add 2 cups broth if you add the rice
  • 8-10 cups broth/water depending on if you want more of a soup or a stew
  • 10-12oz frozen chopped spinach or kale
  • 2 tsp each: basil, oregano, thyme
  • splash of red wine vinegar at the end
-- Saute onion and garlic 10 minutes.  Add everything else.  Bring to a slow boil, reduce heat, cover and simmer 30-45 minutes until lentils are cooked and vegetable are soft. 

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