Potato leek soup from the Moosewood cookbook, I believe their recipe is Vegan. In spite of that it is pretty good, it only needs one thing.....bacon ; ).

Hi, new member, here. Here's a recipe inspired by one I found online. It's very easy to make, though I've never tried making more than was needed for 4-6 people (or 2 people who eat like teenagers...with leftovers), and it's easy to tweak it to make it work for you. Admittedly, this recipe's not very period, but I hope it helps.

Aeranthes' Harvest Stew

1 Tablespoon toasted sesame oil
1/2 onion, sliced or diced (your choice, just a texture preference)
1 tablespoon fresh ginger, minced
1-2 Carrots, halved then sliced
1 lb. Baby Potatoes, quartered if large, or left whole
1 Butternut squash, peeled, seeded, cut into chunks
4+ Tablespoons soy sauce, to taste (use good, thick sashimi soy sauce, see below)
2 cans Adzuki Beans, drained
2 - 32 oz. Vegetable Broth (or just enough to cover)
Salt and pepper to taste

In a large pot saute the onions, carrots and ginger in the sesame oil until done to your liking, or until the onions are translucent but not colored. Add potatoes, squash, soy sauce, and broth and cover. Cook for 15-20 minutes or until potatoes and squash are soft. Stir in beans and cook until beans are heated through. I always find that the soy sauce makes it salty enough, but if you want more add it here.

Feel free to tweak it any way you like, but I have to recommend sticking with the adzuki beans–their unique flavor/texture really makes it– and the sashimi shoyu. I use Yamasa brand, the best I've ever tasted (and that's saying a lot). You can find it at most larger asian supermarkets.