Winter Vegetable Stew with Beans

Dry beans and spices add hearty flavor to this winter vegetable stew prepared easily in a slow cooker.

• Preparation Time: 20 mins
• Cooking Time: 8 hr 30 mins
• Total Time: 8 hr 50 mins
• Calories: 354 Calories

Ingredients

• 3 turnips, peeled and cubed
• 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
• 1 acorn squash - peeled, seeded, and diced
• 2 cups dry kidney beans
• 1 (15 ounce) can spaghetti sauce
• 1 pinch red pepper flakes, or to taste
• 1 pinch dried basil, or to taste
• 0.5 cup dry navy beans
• 0.5 cup dry black beans
• 0.5 cup dry green lentils
• 0.125 teaspoon taco seasoning mix, 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.