My family enjoys a good hearty bowl of soup. As the temperatures drop outside, my thoughts turn to filling my soup pot once again. It’s so nice to make a big pot early in the week for leftovers . I love it when lunch is already figured out.
Sunday we had to go somewhere that would bring us home around supper time. I got busy pulling veggies out of the refrigerator, seeing what i had. I really wanted to make chili but i don’t eat the nightshade vegetables due to inflammation. I had zucchini and yellow squash that needed using, plus a big butternut squash that had been sitting on the counter for awhile. In the pantry were black beans and i had a pound of frozen organic ground beef in the freezer.
I combined all these ingredients together and let me tell you, this stew was delicious!! It had the taste of chili and no one missed the tomatoes. It was rich and thick. I put it in my crock pot and out the door we went.
Here’s the recipe: