INGREDIENTS
2
Andouille sausages
2 cups
Butternut squash
3
Carrots
3
Garlic cloves
1
bunch Kale
1 14.5 ounce can
Kidney beans, red
1
Onion, medium
3
Potatoes, medium
4 cups
Chicken stock
1 pinch
Red pepper flakes & salt
1 tbsp
Olive oil
2 1/2 cups
Water