Prep notes: You can buy your onion, peppers and butternut squash pre cut
Cooking time: 45-60 minutes
Yields: 6 people
Ingredients:
- 1 cup onion, chopped
- 4 cloves garlic, chopped or minced
- 2 bell peppers, 1 green and 1 red, seeded and cut into 1″ pieces
- 1/2 – 1 jalapeño, seeded and diced
- 4 cups of butternut squash, cubed
- 4-15 oz cans of beans, rinsed and drained (I used 2 cans red kidney, 1 each of black and pinto)
- 1/2 bunch cilantro, chopped
- 2 Tbsp. chili powder
- 1 Tbsp. cumin
- 1-15oz can Muir Glen Fire Roasted diced tomatoes
- 4 cups Vegetable broth
- 1/2 bunch kale, stems removed and leaves chopped
- 1 Tbsp. olive oil
- Sea salt and pepper to taste
Directions:
Heat olive oil in a large pot over medium heat. Stir in onion, garlic and jalapeno along with a pinch of salt. Allow to cook for 3-5 minutes.
Stir in peppers and cook for another 3 minutes. Add squash, chili powder and cumin, give it a good stir.
Add beans, tomatoes and broth. Turn heat to high and bring soup to a boil.Once boiling, reduce to a simmer and cook until the squash is tender, about 30 minutes. Check the consistency of the soup. If you like a thicker soup, continue to simmer for another 15 minutes, or so.
Add kale to the pot and cover for about 5 minutes or until it wilts down. Give everything one last stir, taste..adjust seasoning. Add the cilantro and enjoy!!!!
Serve this with side bowls of guacamole and toasted corn tortillas, Greek yogurt or light sour cream and lowfat shredded cheese, if desired.
Credit: Adapted from Clean and Delicious
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