Sage & Celery
Lunch

Fall Vegetable Stew

Jump to Recipe·Print Recipe

As you know Fall is here and we in Atlanta are hoping that means cooler weather too because we have the best Fall Vegetable Stew recipe for you. We took many of our favorite Fall vegetables and put them together for a delicious, hearty, and nutritious stew.

We told you why we love sweet potatoes in our Sweet Potato Muffin post and again in our Southwestern Sweet Potato recipe so today we are going to share all the reasons we love acorn squash.

5 REASONS WHY WE LOVE ACORN SQUASH:

1.) Acorn squash can boost your immune system as it is a great source of vitamin C
 
2.) Is good for your eyes and skin. There are good amounts of Vitamin A in acorn squash, which has been shown to protect our eyes and our skin from aging.
 
3.) Can improve your digestion. Acorn Squash bosts a lot of fiber and we all know that fiber keeps us fuller longer and improves digestions – ya know, it keeps things moving!
 
4.)    One of the neatest things about acorn squash is the high content of potassium it has. According to Dr. Axe, “Acorn squash is one of the top 10 potassium-rich foods available, which is essential for maintaining normal blood pressure levels. A diet high in potassium causes significantly regulated blood pressure, especially when accompanied by foods low in sodium.” 
 
5.) Combats inflammation – we mentioned that V-C can fight off colds, but it is also can help with inflammation. And chronic inflammation in the body can be the root cause of many diseases.

Acorn squash has even more health benefits but let’s get onto this delicious Fall Vegetable Stew recipe – enjoy!!

 

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Fall Vegetable Stew

5 from 1 review
  • Author: www.sageandcelery.com
  • Prep Time: 15-20 minutes
  • Cook Time: 40-45 minutes
  • Total Time: 55-65 minutes
  • Yield: serves 4
  • Category: Recipes, Dinner, Lunch
Print Recipe

Description

This stew has all fresh ingredients that Fall brings plus there is a ton of nutrients to fuel your body

Ingredients

Units Scale

1 1/2– 2 Tablespoons olive oil

1/2 yellow onion, diced

1 celery stalk, diced

1 1/2 teaspoons minced garlic

1 small sweet potato, peeled and diced

1 cup of acorn squash, peeled and diced

1 bay leave

4 cups vegetable broth

1 can (15 ounces) chickpeas, drained and rinsed

1 can (15 ounces) diced tomatoes

1/2 cup dried lentils, rinsed and drained

1/2 Tablespoon minced fresh rosemary or 1/2 teaspoon dried

1 teaspoon minced fresh thyme

1 cup kale, stems removed and chopped

salt and pepper to taste

Instructions

1.) Heat olive oil in a large stockpot over medium heat and add onion and celery and saute until the onions are translucent. This should take 3-5 minutes.

2.) Add vegetable broth, tomatoes, bay leaf, and lentils and bring to a boil. Once you reach the boiling point, stir to combine and lower the heat to a simmer and cover the pot. Continue to cook for 20 minutes, stirring occasionally.

3.) Remove the top and add the squash, sweet potato, garbanzo beans, rosemary, and thyme. Cover and continue to cook for another 15-20 minutes.

4.) Remove lid and add kale and continue to cook for 5 minutes. Season with salt and pepper to taste and remove the bay leaf before serving. Enjoy!!

Did you make this recipe?

Share a photo and tag @sageandcelery on Instagram and use the #sageandcelery. I can't wait to see what you've made!

Follow:

2 Comments

  1. Fred
    October 2, 2018 / 5:35 pm

    I absolutely loved this for dinner and lunch – had all nutritional elements I needed in a single serving and on top of that was delicious. Will definitely try again



    • admin
      Author
      October 3, 2018 / 12:20 am

      So glad you loved it, Fred – thanks for letting us know!


Looking for Something?