Squash and Potato Stew
A very tasty and satisfying autumn stew.
1 Tbsp. olive oil
2 Tbsp. chopped mild onion
1 clove garlic, minced or pressed
1 large celery stalk, with leaves, chopped
1 large carrot, chopped
Salt and pepper + a pinch of red pepper flakes
3-4 c. chicken or vegetable broth (depending on how thick you like it)
2 c. peeled and diced winter squash (large bite sized pcs.)
2 c. diced potatoes (large bite-sized pcs.)
1 c. (well-packed) shredded cabbage
1 15 oz. can cannellini beans, drained (or other white beans)
2 Tbsp. finely snipped mixed herbs -mint/dill is a great combo, or use basil, oregano, savory, etc.
(or substitute with 2 tsp. dried herbs)
Saute onion, garlic, celery, carrots in olive oil about 3 minutes in a soup pot. Season. Add broth, squash and potatoes and bring to a boil. Lower heat and simmer on low until the squash and potatoes are firm-tender, about 8-10 minutes. Stir in the cabbage, beans, and herbs, in the last 3-5 minutes of cooking time. Season with salt and pepper to your taste.
Recipe created or adapted by Liz Talley, Urban Graze
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