Description
A hearty and flavorful stew that celebrates the bounty of autumn with seasonal vegetables and spices.
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 butternut squash, peeled and cubed
- 2 potatoes, diced
- 1 cup green beans, trimmed
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 1 cup kale, chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery; sauté until softened.
- Stir in garlic and cook for another minute.
- Add butternut squash, potatoes, and green beans; mix well.
- Pour in vegetable broth and add thyme, rosemary, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 30 minutes.
- Add kale and cook for an additional 5 minutes until wilted.
- Serve hot and enjoy your autumn harvest stew!
Notes
- Feel free to add other seasonal vegetables like parsnips or turnips.
- This stew can be made ahead of time and tastes even better the next day.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American