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

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.