INGREDIENTS
1
bay leaf
6 servings
bell pepper
2 lbs
butternut squash
1 cup
dried lima beans
4 cloves
garlic
8 ozs
kale
6 servings
kosher salt
8 cups
low sodium chicken stock
2 Tbsps
olive oil
2 cups
onion
8 ozs
portobello mushrooms
8 ozs
shiitake mushrooms