7 harvest vegetable stew Recipes

sweet potatoes, chopped and peeled, parsnips, chopped and peeled, apples, sliced thinly, onion, chopped, chicken, shredded, salt, pepper, olive oil, fresh rosemary, fresh sage, fresh thyme, fresh parsley, vegetable broth, apple juice

onion, diced, carrots, peeled and diced, celery ribs, diced, turnip, peeled and diced, garlic, minced, parsnips, peeled and diced, tomatoes, diced, vegetable stock or 6 cups chicken stock, potato, diced, parsley, chopped, thyme, bay leaf, salt and pepper

chopped onion, pepper, garlic cloves, minced, water, no-salt-added diced tomatoes, undrained, chopped peeled sweet potato, coarsely chopped unpeeled round red potato, chopped peeled acorn squash, vegetable-flavored bouillon granules, chili powder, ground allspice, bay leaves

olive oil, onion, chopped, garlic cloves, chopped, carrot cut into 1-inch pieces, butternut squash, cubed (for a quicker-cooking variation, use 1 cup yellow or crookneck squash, cubed), beans, drained (garbanzos, with their harvest gold color, are my favorite, but you could try butter beans, small red beans, or pintos - whatever pleases you), fresh or frozen corn kernels, sea salt, dried chipotle pepper (optional), water or vegetable broth, as needed, chopped fresh parsley

olive oil, water or 1 -2 cup vegetable broth or 1 -2 cup chicken broth, onion, chopped, garlic cloves, chopped, carrot, cut into 1 inch chunks, butternut squash, cubed (you can find squash already peeled and cubed in the frozen food section), chickpeas, drained (or any other beans), frozen corn kernels, dried sage (gives an earthy flavor), dried chipotle chile (or 1 tsp chipotle powder or to taste), salt, fresh parsley, chopped (or 1 tbsp dried parsley)