(Vegetarian Times Complete Cookbook)
In a soup pot sauté the onion and garlic in oil, stirring until the onion becomes translucent - about 4 minutes. Add the squash and potatoes. Cook, stirring occasionally, for 5 minutes. Stir in the whole wheat flour until it dissolves. Add the vegetable stock or water, mustard, cinnamon, and apple cider vinegar, and simmer over medium-low heat, stirring occasionally, until the stew is thick and the vegetables are tender - about 30 minutes. Add the peas and corn and cook 5 minutes more. Season with salt and pepper.
Makes 4 servings at 5 POINTS per serving