Veggie Campfire Stew

This is my vegan take on the traditional Campfire Stew that typically features pork and winter vegetables. In this version, butternut squash and black beans come together in a slow cooker and the result is a satisfying, low-calorie/low-fat entrée packed with vegetables, fiber, and protein.

Ingredients
3 cloves garlic, chopped
1 medium onion, chopped
3 ribs celery, chopped
3 medium carrots, chopped
1 large butternut squash, peeled, seeded, and cut into 1 1/2-inch chunks*
1 (8-ounce) package mushrooms, sliced
1/2 pound small white potatoes, leave whole or cut larger potatoes to about 1-inch diameter
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can crushed tomatoes
1 tsp. ground cumin
1 cup water
Salt and pepper to taste

*Pierce squash and microwave for 2 minutes for easier cutting.

Preparation
Layer the garlic, onion, and all of the vegetables, including celery, carrots, butternut squash, mushrooms, and potatoes in a 4- to 5-quart slow cooker.

Add the beans, tomatoes, cumin and water.

Cook on low for 5 to 7 hours until the vegetables are tender.

Nutrition Facts (per 1 cup serving)
150 Calories
<1g Fat
29g Carbs
7g Protein
7g Fiber