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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