SERVES 4 TO 6
This stew recipe is a family favorite when winter comes around. Cooking with bone broth gives the soup a richer flavor with added nutritional value. We tend to add lots of vegetables, but add stew meat, ground beef, or organ meat if you prefer.
- 1 tablespoon extra virgin olive oil
- 2 onions, peeled and finely chopped into 1-inch pieces
- 3 teaspoons dried marjoram 3 teaspoons dried thyme
- 1 bay leaf
- 1 pound winter squash (kabocha, butternut, or pumpkin) peeled, seeded, and diced into 1-inch pieces
- 2 carrots, peeled and chopped into 1-inch pieces
- 1 fennel bulb, chopped into 1-inch pieces
- 1 cup canned tomatoes, with juice
- 5 to 6 garlic cloves, peeled and minced
- 6 to 8 cups homemade bone broth (see page 129)
- Handful of winter greens (kale, spinach, or Swiss chard), finely chopped
- Sea salt and freshly ground black pepper
1. Heat a large dutch oven or pot over medium-high heat. Add the olive oil and onions and sauté until the onions are translucent, about 5 to 6 minutes.
2. Add the marjoram, thyme, and bay leaf and sauté for 30 seconds. Add the squash, carrots, fennel, tomatoes, garlic, and bone broth.
3. Simmer the soup for 15 to 20 minutes, until the veggies are cooked.
4. Add the fresh winter greens and season with salt and pepper. Cook for 1 more minute.
5. Remove the bay leaf. Serve the stew on its own or with a slice of fresh sourdough bread.