17 bean stew

Thursday, November 19, 2009

This is great stew to make when you have a day at home just being cozy or caring for a sick little one. I made a double batch because it seems to be just as easy as making one and it is nice to have an extra batch for a friend or for the freezer.
- 2 bags of 17 bean soup (Trader Joes) any bag of beans would work
- 5 big carrots, chopped
- 4 onions, diced
- 1 butternut squash, cubed
-2 zucchinis {I only had two but more might be better}, sliced
- 2 Pancetta packs (Trader Joes ~ this is such a yummy TJ find, I love these packs in soups, roasted chicken, potatoes)
- 3 boxes Chicken Broth (or Veggie Broth)
- 2 boxes Tomato & Roasted Pepper Soup
The night before soak your beans in a big bowl cover with about 3 inches of water.
I usually start the stew around 11 or 12 o'clock and cook all day until dinner time. First toss carrots, onions and Pancetta in pot with a little olive oil for about 15 minutes on medium heat. Add beans, broth, tomato soup and butternut squash. Cook on a low heat (simmer) for around 5 hours, stir occasionally. I throw the zucchini in about an hour before serving so that it does not get too cooked. I like it when the zucchini is done but keeps it's form. Serve with a scoop of sour cream, salt and pepper. yum yum yum.

1 comment:

  1. jumped off from here when I looked in my pantry and saw the 17bean soup beans that I had very decoratively had in a jar/ decanter forever... anyhooo!!! thanks for the motivation! feeling like pioneer woman here, throwing in fingerling potatoes and some sweet corn soup, too. loving the pancetta packs.


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