- 3 carrots (medium, peeled and quartered lenthwise)
- 2 tomatoes (large, quartered)
- 1 onion (large, cut into 8 wedges or 4 or 5 slices)
- 1/2 butternut squash (small, peeled, seeded, cut lengthwise into 1/2 inch thick wedges)
- 6 garlic cloves
- 1 tablespoon olive oil
- 6 cups vegetable broth (or more of)
- 4 cups kale (finely chopped)
- 3 thyme sprigs (large fresh)
- 1 bay leaf
- 15 ounces great northern white beans (drained)
PER SERVING *
|Calories180Calories from Fat25|
|% DAILY VALUE*|
|Calories from Fat25|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ciel Lawrence 22 days ago
Love this so much. Extremely nourishing.
Philippe A. 28 Oct
Very easy ans tasty!
D. Cash 15 Oct
It was yummy! we enjoyed it! I used baby carrots, added sweet potato, used a little adobo to add a bit more flavor and served over rice pilaf! All 32 ozs of veggie broth would help add more liquid. Awesome for lunch next day!
Renee M. 7 Oct
Awesome stew! Add more broth to make a “soup.” Tip: cut carrots to almost bite size before roasting.. carrots weren’t as cooked as the squash! Used parsnips as well! Needed more salt but easier to add afterwards! Was going to use sweet potatoes.. maybe next time 1/2 potato and 1/2 squash!
YumChef 2 Oct
Very good I did a few minor variations
afrosik 7 May
it is alright. Hopefully, the flavors meld more after a few days.
Jace K. 30 Apr
I've made it multiple times, and it's best a day later.
Lindsay 15 Apr
Delicious! I used sweet potatoes instead of squash
Rebecca Stahl 28 Mar
Very good! I didn’t have butternut squash or a bay leaf. But I ended up adding roasted cauliflower and roasted broccoli, as well as some potatoes (pre boiled). I also used canned fire roasted tomato instead of roasting my own. As for spices, I added some paprika and chili powder. Super good, definitely going to make it again.
Jnenigirl 17 Mar
This was so good! Made as is and will definitely be making again !
Angela 5 Feb
Delicious and simple to make. My children like it too.I added ground Chicken Italian sausage to it for more protein.
Luke K. 28 Nov 2017
Really good stuff—followed the recipe exactly. Very healthy and wholesome!
Jenny S. 16 Oct 2017
Surprisingly flavorful! First taste and it's already on my frequent flyer recipe list
Jasmine h. 29 Aug 2017
Delicious soup!!! As the fall/winter season approaches it will become a staple in my family's dinner.
Alison M. 1 Mar 2016
Delicious! Such a hearty, wholesome stew. I can't wait to make this again. I had no butternut squash on hand and used sweet potatoes instead. I probably tripled the quantity of root vegetables that the recipe called for. I can't wait to try this with different vegetables. I only let the kale cook in the soup for a couple of minutes after the stove was off, I don't like it to get too wilted. I packed it the next day with a side of rice for a filling lunch.
Lisa G. 3 Jan 2016
Agree - takes time to make and worth it. Best soup base I've made. Will make it again and have recommended it to family and friends. May try the soup base and using other veggies.
Jessie S. 26 Aug 2015
Took a long time to make, but well worth it in the end. Didn't end up with as much liquid as I thought it would, but enjoyed nonetheless as a stew. Very hearty! Love the healthy ingredients too.