Hearty Squash Stew
1 tablespoon olive oil
1 cup onion, chopped
1 red or green bell pepper, chopped
2 cloves garlic, minced
One 14 1/2-ounce can low-sodium chicken broth
2 cups water
2 cups tomatoes, diced
1 pound acorn, banana, butternut, buttercup, delicata, golden nugget, kabocha, sweet dumpling, or turban squash, peeled, seeded, and cut into 1-inch chunks (about 5 cups squash)
1 8-ounce package dried yellow-eye beans, soaked according to package directions, cooked and drained
1 tablespoon chopped fresh oregano
2 teaspoons chopped fresh thyme
1/2 teaspoon salt
1/4 teaspoon pepper
In large Dutch oven, heat oil; sauté onion, bell pepper, and garlic 5-10 minutes, or until vegetables are tender.
Stir in broth, water, tomatoes, squash, beans, oregano, and thyme. Bring to a boil; reduce heat. Simmer, partially covered, 1-1 1/2 hours or until beans are tender.
Stir in salt and pepper, then serve.