Crockpot squash and bean stew

Name: Crockpot squash and bean stew
Yield: 12 servings
Cuisine: American
Ingredients: 1 each butternut squash - cubed; 2 cup dried mixed beans; 1 each chopped onion; 1 tsp cinnamon; 1 tsp ground cloves; 6 cup water; 1 can diced tomatoes - 28 oz.; 2 each bay leaves; 1 cup chopped carrots; 1 cup chopped celery; 1/2 tsp marjoram; 1/2 tsp basil; 1/4 cup light brown sugar; 3 each diced apples - cored and peeled; 1/2 shredded cheese (any variety); 2 each precooked ham slices - cubed (can also use bacon)

THH @cook_2989844

It was a successful experiment. I try not to post the failed experiments.

THH @cook_2989844

It was a successful experiment. I try not to post the failed experiments.

Saved

Ingredients

12 servings

Vegetarian base
1 eachbutternut squash - cubed
2 cupdried mixed beans
1 eachchopped onion
1 tspcinnamon
1 tspground cloves
6 cupwater
1 candiced tomatoes - 28 oz.
2 eachbay leaves
1 cupchopped carrots
1 cupchopped celery
1/2 tspmarjoram
1/2 tspbasil
1/4 cuplight brown sugar
3 eachdiced apples - cored and peeled
carnivore version (optional)
1/2shredded cheese (any variety)
2 eachprecooked ham slices - cubed (can also use bacon)

Saved

Steps

1

Soak beans in water overnight. Change water periodically to rinse and clean beans.
2

Add drained beans and all other ingredients for the vegetarian base to a 5 1/2 quart Crockpot.
3

Stir contents to mix well. Cover and set crockpot to high. Cook for ~8 hours or until beans and squash pass the fork stick test for being done.
4

If non-vegetarian version is desired, add ham and cook for another 1/2 hour.
5

Set crockpot to low heat or warm setting until ready to serve. Garnish with shredded cheese if desired