Mushroom and Lima Bean Stew
This is a great winter stew chock full of antioxidants to help you get through flu season! A very nutrient dense meal, I love this soup!
Course
Entree, Soups
Servings
Prep Time
6
25
minutes
Cook Time
30
minutes
Servings
Prep Time
6
25
minutes
Cook Time
30
minutes
Ingredients
1-2
cups
lima beans
I use frozen
2
Tbs extra virgin olive oil
1
large onion
diced (about 2 cups)
4-5
cloves
garlic
minced
16
oz
crimini mushrooms
I use full 24container from Costco
2
lbs
butternut squash cubed
I use container from Costco
1
bay leaf
1-2
Tbs fresh chopped rosemary
8
cups
low sodium vegetable broth
my favorite is by Imagine No Chicken Broth
salt and pepper
1/2
leaves
bunch kale stems removed andthinly sliced
8 oz, 6 cups
Instructions
Add oil to pan on medium heat add onions and garlic. Cook until tender, 6-8 minutes; transfer to a bowl.
With some oil in pan add mushrooms and cook until golden brown.
Return onions to mushrooms and add squash, beans, bay leaf, rosemary and broth. Salt and pepper and bring to a boil.
Cook about 25-30 minutes and then stir in kale. Cook until tender about 5 minutes more. Serve.
Notes:
You may need more broth because of adding the full Costco container of mushrooms. Add until you reach desired consistency.
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