Wintergold Stew

Full of good vegetables, this delicious, hearty meatless stew will warm you up and fill you up.

• Ready In: 1 hr 25 mins
• Serves: 6

Ingredients

• 1  tablespoon  vegetable oil
• 1  onion, peeled and diced
• 2  stalks celery, chopped
• 1  red bell pepper, seeded and diced
• 4  garlic cloves, peeled and minced
• 6  cups water
• 2  cups  diced peeled  butternut squash
• 2  cups  diced peeled  rutabagas
• 3  teaspoons  crushed dried oregano
• 1 1⁄2 teaspoons paprika
• 1  teaspoon salt
• 1⁄2 teaspoon ground black pepper
• 2  cups  chopped kale
• 1⁄4 cup  chopped fresh parsley

Directions

1. Heat oil in a large saucepan oil. Add the onion, celery, bell pepper and garlic, and sauté for about 5 minutes.
2. Add water, squash, rutabaga, oregano, paprika and salt; bring to a simmer. Cook for 40 to 45 minutes over medium-low heat until the rutabaga is tender, stirring occasionally.
3. Stir in the kale and cook for about 10 minutes more.
4. To thicken, mash the squash and rutabaga against the side of the pan with the back of a spoon. Stir in the parsley and let stew stand for 5 to 10 minutes before serving.
5. Ladle into bowls and serve hot.