Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

My daughter is a vegetarian and I am always trying to get her to "Eat your Veggies!" Note that dried herbs can be substituted for the fresh if you are making this out of herb season...

Ingredients Nutrition

Directions

  1. Heat oil in a stockpot; add garlic, onion, thyme, sage, salt, pepper and herb blend. Cook, stirring , until flavors release, about 3 minutes. Add wine; cook, stirring 1 minute.
  2. Add broth, carrots, potato, squash, and wild rice; heat mixture to a boil. Lower heat to a simmer; cook until vegetables soften, about 30 minutes.
  3. Add green beans, tomatoes and mushrooms; cook until vegetables and rice are tender; 15 - 25 minutes. Stir in the spinach; cook until slightly wilted, 1 minute. Ladle stew into bowls; add cheese just before serving.
  4. Note: Many stores, including Trader Joe's, sell cubed squash in the produce section.

Reviews

(2)
Most Helpful

this is very good i loved the vermouth in this it bumped up the stock didnt have squash but did have garbanzo beans left over from name tour really good filling soup szaar tour 6

Dienia B. June 19, 2010

At the end of the cold season, I have a lot of potatoes, onions, carrots and squash left over from our winter share from the local organic farm. This was an excellent way to use up some of that. I especially loved the seasoning combination, which tasted and smelled heavenly. Filling and delicious, and the leftovers are even better.

echo echo March 30, 2008

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