Name: Winter Vegetable Stew
Prep time: 15 min
Cook time: 360 min
Total time: 375 min
Ingredients: 2 medium onions (peeled and diced); 50 g sliced carrot; 600 g butternut squash, cubed; 1 (400g) can white cannellini beans, (drained and rinsed); 1 tablespoon apple cider vinegar; 1 teaspoon fine sea salt; 1 teaspoon freshly ground black pepper; 1.4 litre gluten-free vegetable stock

Winter Vegetable Stew

Serves:

Cuisine:

Prep time:

Cook Time:

Total Time:

6 servings

American

6 15

What you'll need

2 medium onions peeled and diced
50 g sliced carrot
600 g butternut squash, cubed
1 (400g) can white cannellini beans, drained and rinsed
1 tablespoon apple cider vinegar
1 teaspoon fine sea salt
1 teaspoon freshly ground black pepper
1.4 litre gluten-free vegetable stock

Method:

Use a slow cooker. Place all the vegetables and the beans into the slow cooker. Stir in the vinegar, salt, pepper, and stock.
Cover and cook on low for 8-10 hours, or on high for about 6 hours. Use a hand held blender and pulse a few times to smash up the squash and beans to naturally thicken the stock. Season to taste with additional salt, pepper, and vinegar, if necessary, at the table.

Nutrition

N/A

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