Buttercup Squash, Parsnip And Cranberry Bean Stew Recipe

• 1 Tbsp. canola oil
• 1 c. sliced celery
• 2 x cloves garlic to 3, chopped
• 1 x chipotle pepper chopped
• 4 lrg tomatoes cored and diced
• 1 1/2 Tbsp. paprika
• 1 Tbsp. dry oregano Salt and pepper to taste
• 2 c. buttercup or possibly butternut squash peeled and diced
• 2 c. parsnips peeled and diced
• 12 x pearl onions peeled to-16
• 1 c. diced carrots
• 2 1/2 c. water
• 1 1/2 c. cooked cranberry beans liquid removed
• 1 c. fresh or possibly frzn corn kernels
• 8 x broccoli florets

Directions