Autumn Harvest Stew: A Cozy Recipe for Fall Flavor!
A warm and hearty stew perfect for the fall season, filled with seasonal vegetables and spices.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 sweet potato, peeled and cubed
- 1 butternut squash, peeled and cubed
- 1 cup green beans, trimmed and cut
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 cups 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 sweet potato and butternut squash; cook for 5 minutes.
- Pour in vegetable broth and add thyme, rosemary, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Add green beans and chickpeas; cook for an additional 10 minutes.
- Stir in kale and cook until wilted.
- Adjust seasoning if necessary and serve warm.
Notes
- Feel free to add other seasonal vegetables.
- This stew can be made ahead and stored in the refrigerator for up to 3 days.
- It freezes well for up to 2 months.