fall veggie stew

Ingredients

• 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 flour
• 3 medium thin skined potatoes, unpeeled and cut into 1 inch pieces
• 2 cups winter squash, cut into 1 inch pieces (i have used butternut and acorn before)
• 1 medium zucchini, sliced
• 4 ounces mushrooms, halved
• 3/4 cup frozen peas
• 1 teaspoon basil, dried
• 1/2 teaspoon oregano, dried
• 1/2 teaspoon thyme, dried
• - salt and pepper to taste