Ingredients
Scale
- 2 tablespoons Olive/Avocado Oil
- 1 cup Sliced Carrots
- 3/4 cup Diced Sweet Onion
- 1/2 cup Diced Celery
- 1/4 cup finely Chopped Leaks
- 2 cloves Minced Garlic
- 4 cups Chicken Broth
- 1 can Diced Tomatoes
- 1 cup Frozen Green Beans
- 1 teaspoon Parsley
- 1/2 teaspoon Paprika
- 1/2 teaspoon Sea Salt
- 1/4 teaspoon Dried Thyme
- 1/4 teaspoon Black Pepper
Instructions
- Heat Olive/Avocado Oil over med-low heat in the Dutch Oven while I chopped Onions, Leaks, Carrots and Celery. Next, simmering for 15 minutes, stirring occasionally
- While simmering minced garlic and chop your Kale. (I used frozen green beans because it is easier and pre-cut Butternut Squash if using fresh chop now)
- After 15 minutes add the minced garlic and simmered for two minutes
- Add the green beans, can of diced tomatoes (juice and tomato), parsley, thyme, paprika, sea salt, pepper and 4 cups of chicken broth
- Bring to a low boil, reduced the heat to low and covered allowing to simmer for 30 minutes
- Add the butternut squash and kale, simmering for 30 minutes
- ENJOY!!
- Prep Time: 10 minutes
- Cook Time: 1 hour 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 6
- Calories: 103
- Sugar: 2.9 g
- Sodium: 309.4 g
- Fat: 4.6 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 6.3 g
- Fiber: 1.6 g
- Protein: 4.4 g
- Cholesterol: 7.3 mg
