See, what had happened was…

I was planning on giving ya’all a great new recipe, and what had happened was…I got busy…then, I forgot.  Short and sweet post people – it’s delicious, ridiculously healthy, and filling. Make it. You’ll love it. 



Spicy Mixed Bean, Pumpkin, and Kale Soup

Disclaimer Reminder:  I’m Italian, I don’t measure. All measurements are approximations. Feel free to add extra, subtract some, or swap comparable ingredients. Use as much organic, free-range, etc. as possible.  ; )

  • 1 Yellow Onion Chopped
  • 3 Peeled Carrots or 15ish Baby Carrots Chopped
  • 2 Cloves of Garlic Chopped
  • Large Carton of Low-Sodium Chicken Broth or Vegetable Broth
  • Large Can of Diced Tomatoes 
  • Can of White Beans Drained and Rinsed Well
  • Can of Black Beans Drained and Rinsed Well
  • Can of Pumpkin Purée (…trust me)
  • Large Bunch of Kale, Stems Removed, and Chopped 
  • Palm Full of Paprika
  • Palm Full of Chili Powder
  • Palm Full of Cumin
  • Tobasco to Taste
  • Sea Salt
  • Cracked Black Pepper
  • Circle around the Pot of EVOO

Heat a stock pot over medium heat. Add the EVOO and allow to heat until rippling slightly. Add the diced onion and sauté for 2-3 minutes. Add the chopped carrots and sauté until slightly soft. Add the chopped garlic and sauté for 1-2 minutes. Add the salt and pepper. Add the diced tomatoes, rinsed beans, canned pumpkin, and chicken broth. Add all of the spices and Tobasco. Bring to a boil, reduce to medium and allow to cook for 30 minutes. Add all of the kale and cover. Stir every few minutes and recover until the kale is fully wilted. Eat it and love it. 



- Ash

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