Fall Veggie-Bean Stew
1 Onion
2 stalks
Celery
1-3 of your
favorite squash depending on size
1 small
Turnip
1 Parsnip
2 Yams
2 Potatoes
4-6 tomatoes
2 cans or 3
cups of your favorite beans
Water
3 tbsp
Chickpea Miso
Salt and
cayenne to taste
Parsley for garnish
Dice the
vegetables on cone 3.
Heat 1 tsp oil in a large pot on medium or electric crock pot on 350. Add onions and
celery and sauté, stirring a few mins. Add other veggies and beans. Add enough
water to cover vegetables. Add 3 tbsp Chickpea Miso. Cover, wait for clicking
and turn to low. Cook until veggies are tender.
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