Winter Vegetable Stew with Beans

A slow cooker stew for use with locally grown and in-season winter vegetables, supplemented by dried, organic beans from local organic markets.

• Preparation Time: 20 mins
• Cooking Time: 8 hr
• Total Time: 8 hr 20 mins
• Calories: 354 Calories

Ingredients

• 2 cubes chicken bouillon
• 1 pinch garlic salt, or to taste
• 1 medium onion, diced
• 1 pinch dried oregano, or to taste
• 1 medium butternut squash - peeled, seeded, and cubed
• 3 medium (blank)s turnips, peeled and cubed
• 1 acorn squash - peeled, seeded, and diced
• 2 cups dry kidney beans
• ½ cup dry navy beans
• ½ cup dry black beans
• ½ cup dry green lentils
• 1 (15 ounce) can spaghetti sauce
• ⅛ teaspoon taco seasoning mix, or to taste
• 1 pinch red pepper flakes, or to taste
• 1 pinch dried basil, or to taste

Recipe Instructions

Step 1

Place turnips, butternut squash, acorn squash, and onion in the bottom of a slow cooker. Rinse kidney beans, navy beans, black beans, and lentils; add to the cooker. Stir in spaghetti sauce, chicken bouillon, taco seasoning, pepper flakes, garlic salt, basil, and oregano. Add enough water to just cover the beans and vegetables.

Step 2

Cover and cook until all vegetables are tender, about 8 1/2 hours.