Vegan Butternut Squash, Collard Green & Chickpea Soup
Ingredients
- 5 cups Nature’s Greens Collard Greens
- 1 can (15.5 oz) chickpeas drained
- 1 can (15.5 oz) small white beans drained
- 1 medium butternut squash chopped
- 2 ½ mushrooms sliced
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 tsp fresh rosemary minced
- 2 tbsp olive oil
- 3 cups water
- 1 tsp dried thyme
- 1 tsp Cajun seasoning
- to taste salt/pepper
Instructions
- In a large pot, over med-high heat, add olive oil, onions, garlic, and rosemary. Cook until fragrant and until onions are translucent.
- Reduce heat to low, and add water and the rest of the ingredients. Cover and simmer for about 20 minutes or until collard greens are tender.
- Season with salt/pepper to taste and serve.
- Enjoy!
