{ AUTUMN STEW }

We are entering cold & flu season with a BANG! Currently on day #11 of toddler stomach flu.

Gramma’s know best and made us this yummy harvest vegetable soup.

This is not an original recipe, BUT a GREAT one that I wanted to make sure we could all find again.

{ ingredients }

  • 1 Tbs. olive oil
  • 2 large onions, halved and cut into very thin slivers (3 cups)
  • 1 large butternut squash (about 2 3/4 lbs.), peeled, seeded & cut into 1-inch cubes (6 cups)
  • 1 medium red bell pepper, chopped
  • 2 medium cloves garlic, minced
  • 1 1/2 tsp. dried oregano
  • Dash of cayenne pepper (optional, but recommended)
  • 2 cups vegetable broth
  • 28-oz. can diced tomatoes (with liquid)
  • 19-oz. can chickpeas, rinsed & drained
  • Salt & pepper to taste

{ directions }

In Dutch oven or large deep skillet, heat oil over medium heat. Add onions and cook, until softened, 4 to 6 minutes. Add squash, bell pepper, garlic, oregano and cayenne pepper and cook, stirring, 2 minutes. Add broth, increase heat to high and bring to a boil. Reduce heat to low, cover and simmer 10 minutes.

Stir in tomatoes and chickpeas and return to a simmer. Cover and simmer until squash is tender but not mushy, 8 to 10 minutes.

Add salt and pepper to taste before serving.

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