Here is a hearty, yet healthy stew. It is chalked full of nutritious vegetables, low in calories and still filling. How can you beat that?! I found the recipe at Whole Foods market, but I can’t locate the recipe on their website. I am noting the recipe including the changes I made.
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2 TBS olive oil
1 large onion, chopped
1TBS minced garlic
3 cups chopped butternut squash
1/2 cup of chopped celery
3 cups of chopped sweet potatoes
1 tsp of oregano
1 tsp sea salt
fresh ground pepper to taste
4-6 cups of vegetable stock (enough to submerge the vegetables once you add them to the pot)
2 – 15 oz. cans of cannellini beans, drained and rinsed (EXCLUDE FOR PALEO VERSION)
4 cups of chopped or baby kale
- Add olive oil, onions and garlic to large soup pot and saute until onions are translucent.
- Add remaining ingredients excluding white beans and kale and cook for 10-15 minutes until squash and potatoes are tender.
- Add white beans and kale and simmer for an additional 10-15 minutes.