Winter Vegetable Stew with Beans

A slow cooker stew for use with locally grown and in-season winter vegetables, supplemented by dried, organic beans from local organic markets.

Prep Time:
20 mins
Cook Time:
8 hrs 30 mins
Total Time:
8 hrs 50 mins
10 servings


  • 3 turnips, peeled and cubed

  • 1 medium butternut squash - peeled, seeded, and cubed

  • 1 acorn squash - peeled, seeded, and diced

  • 1 medium onion, diced

  • 2 cups dry kidney beans

  • ½ cup dry navy beans

  • ½ cup dry black beans

  • ½ cup dry green lentils

  • 1 (15 ounce) can spaghetti sauce

  • 2 cubes chicken bouillon

  • teaspoon taco seasoning mix, or to taste

  • 1 pinch red pepper flakes, or to taste

  • 1 pinch garlic salt, or to taste

  • 1 pinch dried basil, or to taste

  • 1 pinch dried oregano, or to taste


  1. Place turnips, butternut squash, acorn squash, and onion in the bottom of a slow cooker. Rinse kidney beans, navy beans, black beans, and lentils; add to the cooker. Stir in spaghetti sauce, chicken bouillon, taco seasoning, pepper flakes, garlic salt, basil, and oregano. Add enough water to just cover the beans and vegetables.

  2. Cover and cook until all vegetables are tender, about 8 1/2 hours.

Cook's Notes:

Use any winter squash you prefer instead of butternut squash, and any spices you prefer.

Add more water if you like it soupy.

Nutrition Facts (per serving)

354 Calories
2g Fat
70g Carbs
19g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 354
% Daily Value *
Total Fat 2g 2%
Saturated Fat 0g 2%
Cholesterol 1mg 0%
Sodium 478mg 21%
Total Carbohydrate 70g 25%
Dietary Fiber 21g 76%
Total Sugars 10g
Protein 19g
Vitamin C 44mg 218%
Calcium 210mg 16%
Iron 7mg 39%
Potassium 1752mg 37%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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