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.

*For those who are participating or have participated in the Optimal Health Detox program, this recipe would be fine in Phase 2 and 3.


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


  1. Add olive oil, onions and garlic to large soup pot and saute until onions are translucent.
  2. Add remaining ingredients excluding white beans and kale and cook for 10-15 minutes until squash and potatoes are tender.
  3. Add white beans and kale and simmer for an additional 10-15 minutes.

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