Name: Winter Vegetable Stew with Beans
Prep time: 20 min
Cook time: 20 min
Yield: 10
Ingredients: Turnips, peeled and cubed - 3; Butternut squash - peeled, seeded, and cubed - 1 medium; Acorn squash - peeled, seeded, and diced - 1; Onion, diced - 1 medium; Dry kidney beans - 2 cups; Dry navy beans - ½ cup; Dry black beans - ½ cup; Dry green lentils - ½ cup; Spaghetti sauce - 1 (15 ounce) can; Chicken bouillon - 2 cubes; Taco seasoning mix, or to taste - ⅛ teaspoon; Red pepper flakes, or to taste - 1 pinch; Garlic salt, or to taste - 1 pinch; Dried basil, or to taste - 1 pinch; Dried oregano, or to taste - 1 pinch

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Winter Vegetable Stew with Beans

1. Turnips, peeled and cubed - 3

2. Butternut squash - peeled, seeded, and cubed - 1 medium

3. Acorn squash - peeled, seeded, and diced - 1

4. Onion, diced - 1 medium

5. Dry kidney beans - 2 cups

6. Dry navy beans - ½ cup

7. Dry black beans - ½ cup

8. Dry green lentils - ½ cup

9. Spaghetti sauce - 1 (15 ounce) can

10. Chicken bouillon - 2 cubes

11. Taco seasoning mix, or to taste - ⅛ teaspoon

12. Red pepper flakes, or to taste - 1 pinch

13. Garlic salt, or to taste - 1 pinch

14. Dried basil, or to taste - 1 pinch

15. Dried oregano, or to taste - 1 pinch

How to cook deliciously - Winter Vegetable Stew with Beans

1. Stage

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.

2. Stage

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