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 ½ Witten’s Acorn Squash
 ½ Witten’s Zucchini OR Yellow Squash
 1 Small Sweet Onion
 ½ Sweet Potato
 2 medium sized Witten’s tomatoes (peeled)
 1 ear Witten’s Sweet Corn
 ¼ lb Witten’s Stringless Green Beans
 ½ head of Witten's Cabbage
 1 ½ tsp minced garlic
 2 tbsp butter
 Basil
 Cumin
 Celery Salt
 Salt & Pepper
1

For Easy peeling of tomatoes, boil for 2 minutes and immediately chill in ice cold water– skins will come right off!

2

Chop all veggies into small pieces and add to a large soup pot. Fill with water until water level reaches the top of the veggies and bring all to a boil.

3

Add butter, a dash of each of the spices, garlic, and salt and pepper to taste.

4

Simmer uncovered for 20-25 minutes depending on desired tenderness/size of vegetables.

5

Cool for at least 10 minutes before serving.

Ingredients

 ½ Witten’s Acorn Squash
 ½ Witten’s Zucchini OR Yellow Squash
 1 Small Sweet Onion
 ½ Sweet Potato
 2 medium sized Witten’s tomatoes (peeled)
 1 ear Witten’s Sweet Corn
 ¼ lb Witten’s Stringless Green Beans
 ½ head of Witten's Cabbage
 1 ½ tsp minced garlic
 2 tbsp butter
 Basil
 Cumin
 Celery Salt
 Salt & Pepper

Directions

1

For Easy peeling of tomatoes, boil for 2 minutes and immediately chill in ice cold water– skins will come right off!

2

Chop all veggies into small pieces and add to a large soup pot. Fill with water until water level reaches the top of the veggies and bring all to a boil.

3

Add butter, a dash of each of the spices, garlic, and salt and pepper to taste.

4

Simmer uncovered for 20-25 minutes depending on desired tenderness/size of vegetables.

5

Cool for at least 10 minutes before serving.

Late Summer Vegetable Stew