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Gallery Read the full recipe after the video. Recipe Summary Servings: 8 Yield: Makes 10 cups mbd106530_1210_soup03.jpg
Ingredients Ingredient Checklist 1 cup dried lima beans 2 tablespoons extra-virgin olive oil, plus more as needed 1 large onion, diced (2 cups) 4 cloves garlic, thinly sliced 8 ounces shiitake mushrooms, trimmed and thinly sliced 8 ounces portobello mushrooms, trimmed and cut into 1-inch pieces 2 pounds butternut squash, peeled, seeded, cut into 1-inch pieces 1 bay leaf 8 cups low-sodium chicken stock Freshly ground black pepper 1/2 bunch kale (8 oz.), stems removed and leaves thinly sliced (6 cups) Kosher salt
Gallery Read the full recipe after the video.
Recipe Summary Servings: 8 Yield: Makes 10 cups mbd106530_1210_soup03.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 8 Yield: Makes 10 cups
Recipe Summary
Servings: 8 Yield: Makes 10 cups
Servings: 8
Yield: Makes 10 cups
8
Makes 10 cups
mbd106530_1210_soup03.jpg
mbd106530_1210_soup03.jpg
Ingredients
Ingredients
- 1 cup dried lima beans 2 tablespoons extra-virgin olive oil, plus more as needed 1 large onion, diced (2 cups) 4 cloves garlic, thinly sliced 8 ounces shiitake mushrooms, trimmed and thinly sliced 8 ounces portobello mushrooms, trimmed and cut into 1-inch pieces 2 pounds butternut squash, peeled, seeded, cut into 1-inch pieces 1 bay leaf 8 cups low-sodium chicken stock Freshly ground black pepper 1/2 bunch kale (8 oz.), stems removed and leaves thinly sliced (6 cups) Kosher salt
Directions
Soak beans overnight in water. Drain.
Heat oil in a large pot over medium flame. Add onions and garlic. Cook until tender, 6 to 8 minutes; transfer to a bowl.
Turn heat to medium high. Working in batches, add mushrooms; cook until golden brown. Transfer to bowl and add more oil to cook remaining mushrooms. Return mushrooms and onions to pot and add squash, beans, bay leaf, and stock. Season with pepper. Bring to a boil, reduce to a simmer, and cover partially. Cook until beans are just tender, about 50 to 60 minutes. Stir in kale and cook until tender, about 5 minutes more. Season with salt.
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All Reviews for Mushroom and Lima Bean Stew
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Mushroom and Lima Bean Stew
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
