This hearty soup, featuring garbanzo beans, butternut squash, and kale, is perfect for cold winter nights. So, grab your ingredients and get cooking!
Instructions
- In 4-quart saucepan over medium-high heat, in hot oil, cook onion and garlic until just softened, stirring frequently. Stir in cumin; cook 1 minute.
- Add canned broth, water, butternut squash and salt. Over high heat, heat to boiling. Reduce heat to low; cover and simmer 20 minutes until squash is tender.
- Add garbanzo beans, carrots and kale. Continue to simmer about 5 minutes until vegetables are tender.
Credit:
Recipe courtesy of Cans Get You Cooking
