This delicious and immune boosting stew has a plethora of
antioxidant and nutrient rich foods that support a healthy immune system.
 
Mushroom and Lima Bean Stew

1 cup dried lima beans
2 Tbsp. extra virgin olive oil
1 large onion diced (2 cups)
4 cloves garlic, thinly sliced
8 oz. shitake mushrooms, trimmed & thinly sliced
8 oz. portobello mushrooms, trimmed and cut into 1-inch pieces
2 lbs butternut squash, peeled, seeded, cut into 1 inch pieces
1 bay leaf
8 cups organic low sodium chicken stock
Freshly ground black pepper
½ bunch kale (8 oz), stems removed & leaves thinly sliced (6 cups)
kosher salt

Soak beans overnight in water. Drain.  Heat oil in a large pot over medium heat.

Add onions and garlic. Cook until tender, 6-8 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.

Per serving: 302 calories; 1 g saturated fat; 6 g unsaturated fate; 0 mg cholesterol; 49 g carb; 138 mg sodium; 17 g protein.