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Holiday Leftover Soup (Stage 7)
INGREDIENTS:
  • -
    • 1 Tbsp. olive oil
    • 1 cup diced onion
    • 3 clove garlic, minced
    • 1 Tbsp. fresh sage, chopped,  or 2 tsp dried sage
    • ½ Tbsp. fresh rosemary, chopped, or 1 tsp dried rosemary
    • 3 cups of diced butternut squash
    • ¼ tsp salt
    • ¼ tsp black pepper
    • 2 slices ham steak, diced
    • 4 cups low sodium chicken or veggie broth
    • 4 large Rainbow Swiss chard leaves; remove stem from leaves and coarsely chop both stem and leaves
    
  1. In a large pot, heat olive oil over medium heat.  Add garlic, sage, rosemary and cook for about 1 minute, then add the onion, Swiss chard stems and ¼ tsp salt and cook for an additional 5 minutes, or until onions are translucent.  

  2. Add the butternut squash, pepper and ham; cook for another 1-2 minutes. 

  3. Add broth, bring to a simmer and cover.  Cook for ~20 minutes and then add the Swiss chard leaves. Continue to cook until squash cubes are tender (another 2-5 minutes, at most). Taste and adjust salt/pepper as needed.



Prep Time 00:10; Total Time 00:35; Calories 125 ; Carbohydrates 14g; Cholesterol 0.7mg ; Fat 9g; Fiber 2g ; Protein 9g ; Saturated Fat 4g ; Sodium 560mg ; Recipe Yield 5 servings

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