Squash, Kale & Mixed Bean Soup
serves 6, prep time 15 min, cook time 45 min
1 T olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
1 t smoked paprika (I used regular)
1 lb butternut squash, sliced, seeded, peeled, and diced (most of a regular sized squash)
2 small carrots
1 lb tomatoes, skinned optional, roughly chopped (or use a large can of diced tomatoes)
13 1/2 oz can mixed beans, drained
4 cups vegetable or chicken stock
2/3 cup full-fat sour cream
1 cup kale torn into bite-sized pieces (I add way more)
salt and pepper
*I add 2 cups more chicken stock and you can pour some pasta in with 10 minutes left of the simmer time...I would recommend the pasta! I also garnished with shredded Parmesan.
Heat the oil in a saucepan, add the onion, and fry gently for 5 minutes. Stir in the garlic and smoked paprika and cook briefly, then add squash, carrots, tomatoes, and drained beans.
Pour in the stock, season with salt and pepper, and bring to a boil, stirring. Cover and simmer for 25 minutes until the vegetables are tender. (add pasta with 10 minutes left, if you want)
Stir the sour cream into the soup, then add the kale, pressing it just beneath the surface if the stock. Cover and cook for 5 minutes until the kale has just wilted.
serves 6, prep time 15 min, cook time 45 min
1 T olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
1 t smoked paprika (I used regular)
1 lb butternut squash, sliced, seeded, peeled, and diced (most of a regular sized squash)
2 small carrots
1 lb tomatoes, skinned optional, roughly chopped (or use a large can of diced tomatoes)
13 1/2 oz can mixed beans, drained
4 cups vegetable or chicken stock
2/3 cup full-fat sour cream
1 cup kale torn into bite-sized pieces (I add way more)
salt and pepper
*I add 2 cups more chicken stock and you can pour some pasta in with 10 minutes left of the simmer time...I would recommend the pasta! I also garnished with shredded Parmesan.
Heat the oil in a saucepan, add the onion, and fry gently for 5 minutes. Stir in the garlic and smoked paprika and cook briefly, then add squash, carrots, tomatoes, and drained beans.
Pour in the stock, season with salt and pepper, and bring to a boil, stirring. Cover and simmer for 25 minutes until the vegetables are tender. (add pasta with 10 minutes left, if you want)
Stir the sour cream into the soup, then add the kale, pressing it just beneath the surface if the stock. Cover and cook for 5 minutes until the kale has just wilted.
Serve with warm, crunchy
bread to dip! Enjoy!
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