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Source: The Working Family's Cookbook

Vegetable Stew with Dill
This stew is a chunky, satisfying dish without a trace of meat--just a lot of good veggies.
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Serves: 4
Prep Time: 15 minutes
Cook Time: 1 1/4 hours
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4 tablespoons olive oil
2 tablespoons onions, chopped
1 cup carrots, finely chopped
1/2 cup cooked split peas
1/2 cup cooked lima beans
3/4 cup potatoes, cubed
3/4 cup green peas, fresh
3/4 cup corn kernels
1/2 cup chicken broth
salt, to taste
freshly ground pepper, to taste
1 cup chopped fresh spinach
3 tablespoons chopped fresh dill

Heat the oven to 350 degrees.

Heat the oil in a large, heavy casserole or Dutch oven over low heat. Add the onions and cook for 5 to 8 minutes, until softened and translucent.

Stir in all the remaining ingredients except the spinach and dill. Bring to the boil over high heat.

Cover the pot and put in the oven for 30 minutes. Remove the cover and cook, stirring occasionally, for 30 to 40 minutes more or until the vegetables are tender and the pan juices are thickened. Add the spinach and dill and cook for 5 minutes more.

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