UnknownWhether it’s cold and rainy, cold and snowy or just gray and breezy where you are, a bowl of comforting Butternut Squash, White Bean & Kale Stew would really hit the spot. It’s loaded with veggies and beans…and it’s vegan!  Lisa Kelly submitted this recipe.  It’s hearty enough to serve as a main course or be the opening act for a winter dinner.





Butternut Squash, White Bean & Kale Stew

5 cups vegetable broth

1 28 oz. can organic fire roasted tomatoes

5 cups cooked (or canned) navy beans

1 bunch kale, torn into pieces

1 small butternut squash, peeled and cubed

1 red bell pepper, chopped

1 yellow onion, chopped

1 cup chopped fresh basil

6 cloves garlic, minced

4 Tbsp olive oil

1 cayenne pepper, minced

3 Tbsp paprika

3 tsp dried oregano

2 tsp cumin

1 tsp dried basil

2 tsp sea salt

1/2 tsp black pepper

  • In a large saucepan, cook cayenne pepper and onions in olive oil over medium heat for about 8 minutes, stirring frequently until golden
  • Add red bell pepper, paprika, oregano, cumin, dried basil, sea salt and black pepper and continue cooking and stirring for 5 more minutes
  • Add all remaining ingredients, bring to a boil, then reduce to a simmer and cover
  • Cook, covered, on medium/low heat for 30 minutes


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