Well what I had tried are some butternutsquashand cannellini beans to have a variation in texture, I also added some red capsicum and bacon for flavour and the result is this amazing healthy and delicious soup we are posting now
It has few calories and carbs and it’s high in fiber, so this is one healthy stew. 8 ServingsRecipe Recipe by Jean Kressy from Relish MagazineHusband-Tested in Alice’s KitchenWhile visiting my parents, I made several pots of stew so my mother would have some time off in the kitchen
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½ medium size yellow or white onion. This vegan soup enhances all the pure flavors of the kale and the butternutsquash by roasting them and letting those flavors stand out
beans, kale, sausage KALE, WHITEBEAN, AND SAUSAGE SOUP. Herbs from my garden, homemade chicken broth, fresh beans from the farmers market, homemade sausage, and kale from the CSA
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Stir in broth and water, increase heat to high, cover and bring to a boil. Add leeks and cook, stirring often, until soft, about 3 minutes. Stir in sage and continue cooking until aromatic, about 30 seconds. Add beansand chicken and cook, uncovered, stirring occasionally, until heated through, about 3 minutes
(Slow Cooker) WhiteBeanSoup with Kale and Cheese Toast. I like to remove the meat from the ham hock and stir it into the soup — I think it is those flavorful pieces that make my kids forget they are eating beans
Blend the butternutsquash with a blender and adjust the seasoning if necessary. Pour the soup in the bowls and garnish them with caramelized onions and a drizzle of olive oil
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