Hearty Harvest Stew |
This is a yummy way to enjoy colourful fall vegetables after a day spent outdoors.
Ingredients
- 2 tbsp ghee or olive oil
- 2 large onions, chopped
- 2 cloves garlic, minced
- 1 can (28 oz) diced tomatoes
- 4 cups broth
- 2 tbsp chopped jalapeno peppers, optional
- 2 tsp ground cumin
- 1 tsp ground coriander
- Pinch of sea salt
- Freshly ground pepper to taste
- 1 cup dried black beans, soaked overnight*
- 1 large sweet potato, peeled and cut into ¾- 1-inch pieces
- 1½ lb butternut, pepper or acorn squash, peeled and cut into ¾-inch pieces
- 2 zucchini, sliced lengthwise and cut crosswise into 1/3-inch slices
Directions
Place all ingredients, except zucchini, into crockpot. Simmer on low for at least six hours.
Add zucchini to stew and continue cooking for about 10 minutes longer or until zucchini is tender.
Stew can be refrigerated for several days or frozen. If making ahead, add zucchini when reheating.
Serves 6-8.
* You can use a 19-ounce can of beans instead of dry beans. Just drain them and add to the crockpot with the zucchini.
Learn more about Louise Racine >>
