Tuesday, December 21, 2010

Winter Vegetable Stew

Tonight's recipe came from Better Homes and Garden's Soups magazine.
Wow it was quite good.

6 oz kielbasa
1 small onion, chopped
28 oz chicken broth
1/2 of a small butternut squash, peeled, seeded, and cubed (about 1 1/2 cups)
1 cup sliced carrot (2 medium)
1/4 tsp black pepper
15 oz can red kidney beans, rinsed and drained
1 cup orzo pasta
2 cups baby spinach leaves

Heat a 4 quart Dutch oven over medium heat. Add kielbasa and onion, cook about 5 minutes or until onion is tender, stirring occasionally. Add broth, 2 cups water, squash, carrot and pepper. Bring to a boil; reduce heat. Cover and simmer for 5 minutes.
Stir in beans and pasta. Return to boil; reduce heat. Cover; boil gently about 6 minutes or until pasta and vegetables are tender, stirring occasionally. Stir in spinach. Serve immediately.

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