Whether 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