Chicken, sausage, collard greens, butternut squash and white bean soup
Chicken, sausage, greens, butternut squash and white bean soup - gluten free
Prep Time: 10 min
Cook Time: 1 hour
1 medium onion, chopped
1-2 links fully cooked, nitrate free, minimally processed sausage (of your choice), chopped
1 lb ground chicken or turkey meat
5-6 large leaves of collard greens/kale, stems removed and chopped
1 cup butternut squash, cubed
1 can of white beans
1 carton of organic vegetable or chicken stock
Water to get to your desired consistency
Salt, pepper, garlic powder, oregano, cumin, paprika to taste
Sautee the sausage on medium heat for a few minutes until it starts to release its juices and fat, then add onions. Saute until both are starting to get some color and aroma.
Add the ground chicken/turkey, and all your spices. Cook until the meat is no longer pink, about 5 minutes, breaking it apart with a spatula.
Add chopped greens and butternut squash. Mix it in. Cover and simmer for about 5 minutes.
Add chicken stock and water. Bring to boil and simmer under cover for 20-30 minutes.
Add beans for the last 15 minutes of cooking.
Serve and enjoy.