Fall Veggie Stew

Fall Veggie Stew 1 cup onion, coarsely chopped 1 large red bell pepper, sliced 1 celery rib, sliced 1 tablespoon oil 3 2/3 cups vegetable stock 1/3 cup all-purpose flour 3 medium potatoes, unpeeled thin skined, cut into 1 inch pieces 2 cups winter squash, cubed, about 1 inch ( butternut, acorn, any type winter squash will work) 1 medium zucchini, sliced 4 ounces mushrooms, halved 3/4 cup frozen peas 1 teaspoon dried basil 1/2 teaspoon oregano 1/2 teaspoon dried thyme salt pepper Saute onion, bell pepper, and celery in oil in large saucepan untill onion is tender, about 5 minutes. Stir in 3 cups stock; heat to boiling. Mix remaining 2/3 cup stock and flour; stir into boiling mixture. Boil, stirring constantly, until thickened, about 1 minute. Stir potatoes, squash, zucchini, mushrooms, peas, and herbs into stew. Simmer, covered, until vegetables are tender, 10 to 15 minutes. Season to taste with salt and pepper.