Late Summer Stew

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End of summer with a CSA means all sorts of veggies that have been hanging out in the fridge. Typically, this is the time of year that I start making big pots of veggie soup to eat all week - and tonight was no exception. This stew mixes turnips and potatoes (which keep forever) with summer squash and string beans (which usually need to be frozen or eaten pretty quickly). A bit of Chana Daal and miso add some richness.

To make it: 
  • 2 tbsp butter
  • 1 leek, sliced thinly
  • about 5-6 small potatoes, cut into 1/4" cubes
  • 2 white turnips, cut into 1/4" cubes
  • 1 cup Chana Dal (like a split chickpea - sold in the dried bean section), or a can of chickpeas
  • 8 cups vegetable stock
  • 1 largish pattypan squash (or summer squash), cut into 1/4" cubes
  • 1 handful string beans, cut into 1" chunks 2 tbsp white miso
  • a bit of dried thyme, sage, Thai Basil and cilantro
  • salt and pepper

Melt butter in a stockpot and add leek, potatoes and turnips. Salt and pepper to taste and add dried herbs. Sauté over medium heat until leeks are very soft (about 5 minutes), then add beans and stock, reduce heat, cover and simmer for about 40 minutes until beans are tender. Add string beans, squash and miso and continue simmering, uncovered for about 10-15 minutes.