Submitted by Marilyn

1 pkg. kidney or pinto beans
2 qt. cold water
1 bay leaf
2 onions, chopped
2 stalks celery, sliced into 1-inch pieces
2 carrots, cut into 1/2-inch pieces
2 cloves garlic, crushed or chopped
2 tsp. rosemary
2 tsp. thyme leaves
1 large can whole tomatoes, halved or quartered
1 potato, cut into 1-inch cubes
2 qt. water
1 small butternut squash, cut into 1 inch cubes
2 tsp. sage
1 head kale, chopped
1 1/2 Tbsp. salt

Place beans, 2 quarts of water and the bay leaf in a large pot and cook 1 hour or until tender. Saute the onions, celery, carrots, garlic, rosemary and thyme in a little olive oil. Add the sauteed mixture, the tomatoes, potato, 2 more quarts of water, squash, sage, kale and salt to the beans and simmer approximately 25 minutes until all is tender. Serve with crusty whole wheat bread. Yum!

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