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© 2016 by Monika Nowak. 

 

Chicken, sausage, collard greens, butternut squash and white bean soup

March 13, 2017

Chicken, sausage, greens, butternut squash and white bean soup -  gluten free

 

Prep Time: 10 min 

Cook Time: 1 hour

Serves: 6-8

 

 

Ingredients

  1. 1 medium onion, chopped

  2. 1-2 links fully cooked, nitrate free, minimally processed sausage (of your choice), chopped

  3. 1 lb ground chicken or turkey meat

  4. 5-6 large leaves of collard greens/kale, stems removed and chopped 

  5. 1 cup butternut squash, cubed 

  6. 1 can of white beans

  7. 1 carton of organic vegetable or chicken stock

  8. Water to get to your desired consistency 

  9. Salt, pepper, garlic powder, oregano, cumin, paprika to taste 

Instructions

  1. 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.

  2. 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. 

  3. Add chopped greens and butternut squash. Mix it in. Cover and simmer for about 5 minutes. 

  4. Add chicken stock and water. Bring to boil and simmer under cover for 20-30 minutes.

  5. Add beans for the last 15 minutes of cooking. 

  6. Serve and enjoy.

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