Harvest Stew
Servings
6
servingsPrep time
10
minutesCooking time
20
minutesCalories
130
kcalIngredients
2 tbsp canola oil
2 1/2 cups water
1 medium onion, diced into 1/4-inchs
4 cloves garlic, sliced thinly
10-12 leaves kale or collards, stems removed and cut in ribbons
6 cups winter squash, scooped in 1-inch chunks (cooked)
2 (15 oz) cans great northern beans or other beans, drained and rinsed
1 tbsp chili powder
1/2 tsp pumpkin pie spice or cinnamon (optional)
3/4 tsp dried sage (optional)
INSTRUCTIONS
- Heat a large pot over medium heat. Add oil, let it get hot.
- Add onion, chili powder and pumpkin pie spice or cinnamon (if using) with a small pinch of salt. Cook, stirring once per minute, for 5 to 10 minutes or until onions start to brown.
- Add garlic and cook for 2 to 3 minutes.
- Add kale, beans, winter squash, water, sage (if using) and the rest of the salt. Bring to a boil then reduce heat to a simmer. Cook 15 to 20 minutes.
Notes
- Nutrition Facts (per serving): 130 calories; fat 3g; saturated fat 0g; trans fat 0g; cholesterol 0mg; sodium 330mg; carbohydrates 25g; dietary fiber 7g; sugar 3g; protein 5g; vitamin a 210%; calcium 15%; iron 10%; vitamin c 50%
- Serving Size: 2 cups