Acorn Squash, Bean, and Kale Soup

Acorn Squash, Bean and Kale Soup

6 cups vegetable stock
1 can diced tomatoes (mine were the ones with garlic, basil and oregano)
1 small can tomato sauce
1 Tbsp olive oil
2 stalks celery, chopped
2 carrots, peeled and chopped
1 onion, copped
4 cloves garlic, minced
1 acorn squash, peeled and cut into cubes
2 cups kale, chopped
4-5 mushrooms, sliced
season with bay leaf, oregano, thyme, ground red pepper salt and pepper)


In large stockpot, saute celery, carrots, onion and garlic in olive oil over medium low heat for 10 minutes.  Add vegetable stock, diced tomatoes and tomato sauce. Add seasonings as desired - I added 1 tsp oregano, 1/2 tsp thyme, 1/4 tsp ground red pepper and salt and pepper.  You may want more seasoning depending on your taste.  Bring to low boil and add squash and mushrooms. Cook 20 minutes or until squash is tender.  Add kale and cook until desired tenderness.
Serve with Parmesan cheese as desired.
You may want to add hot sauce if it needs a little more spice.


Here is the picture - I forgot to take it - so my bowl is 1/2 empty, but you get the idea...