Winter Vegetable Bean Stew Recipe
A hearty stew, full of goodness.
Serves: 4 - 5
1 cups navy beans (pre-soaked)
4 cups water,
2 bay leaves,
3 tablespoons olive oil
1 leek, minced (white and pale greens parts), about 2 1/2 cups
1 cup onion minced
2 tablespoons vegetable broth powder
2 1/2 cups butternut squash peeled, seeded and cut into 1-inch cubes
1 red bell pepper, seeded and cut into 1/2 -inch cubes
1 1/2 teaspoon dried sage powder
1 cup water
4 kale leaves chopped into bite-sized pieces
Stems of kale cut into thin slices
1 1/2 teaspoons sea salt or to taste
Black pepper to taste (use freshly ground)
Place rinsed, pre-soaked navy beans in a pressure cooker with 4 cups water and 2 bay leaves. Secure lid of pressure cooker and bring to a boil on high heat. Lower heat and simmer for 3 minutes (or as needed, according to pressure cooker used).
Turn heat off. Let pressure cooker cool down until it is safe to open. Set aside.
While the beans are cooking in the pressure cooker, heat 3 tablespoons olive oil in a skillet over medium heat. Add 1 minced leek, 1 cup onion and 1 1/2 teaspoons garlic power. Saute for 5 minutes.
When beans are done, remove the bay leaves and add to pressure cooker 2 tablespoons vegetable broth powder, the sauteed leek mixture, 2 1/2 cups butternut squash cubes, 1 red bell pepper cubed, 1 1/2 teaspoon dried sage powder, 1 cup water, 4 chopped kale leaves and sliced kale stems.
Secure lid of pressure cooker and bring to a boil on high heat. Lower heat and simmer for 2 minutes (or as needed, according to pressure cooker used).
Turn heat off. Let pressure cooker cool down until it is safe to open.
After soup is done, add 1 1/2 teaspoons sea salt, or to taste, and freshly ground black pepper, to taste.
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