Novel Eats

Chipotle peppers spice up this hearty vegan squash and bean stew, making it perfect for a cool fall or winter day.

If I were to list my favorite foods, Mexican would likely not make it. This is an unfortunate dilemma for my marriage, however, as it tops my husband’s list of favorite foods. If it were up to him we would eat burritos every day or at least every week. When he says, “What do you feel like having? We could have Mexican,” I usually respond with “I don’t really feel like Mexican.”

“But you never want Mexican.”

“Because it’s not one of my favorite cuisines.”

“You suck.”

“You suck.”

“That’s it. I want a divorce.”

“Whatever you want, dear. I’m here to make you happy.”

“Fine.”

“Fine.”

Okay, well, maybe not exactly like that, but it does come close sometimes.

This may be a basic vegetable soup, but it’s full of fall and winter veggies like parsnips and potatoes.