EVERYTHING BUT THE KITCHEN SINK
Provided by Robert Irvine : Food Network
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F.
- In a large bowl, whisk together grapeseed oil, salt and pepper, to taste. Add the squash, carrots, onions, garlic and potatoes, tossing to coat. Put the coated vegetables on a sheet pan, and roast until the onions are translucent, about 20 to 25 minutes.
- Meanwhile, in large stock pot, over medium heat add the stock, beans, bay leaf, thyme, and cook for 10 minutes, stirring occasionally. With a hand blender pulse stock and bean mixture until the beans are slightly pureed. Remove the vegetables from oven and add to pot, then stir in the broccoli and tomatoes. Cook until all the vegetables are cooked through, about 30 to 35 minutes.
Nutrition Facts : Calories 285 calorie, Fat 3 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 614 milligrams, Carbohydrate 52 grams, Fiber 13.5 grams, Protein 13 grams, Sugar 8 grams
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Kidist Asitere
[email protected]I love this recipe! It's so versatile and easy to make. I've used it to make everything from breakfast burritos to dinner entrees.
Mike Brown
[email protected]This is a great recipe for a quick and easy weeknight meal. The dish is flavorful and satisfying.
Sha'Novia Austin
[email protected]I wasn't sure what to expect from this recipe, but I was pleasantly surprised. The dish was flavorful and satisfying.
Hira Naz
[email protected]This recipe is easy to follow and the dish turns out great. I especially liked the combination of the sweet and sour flavors.
ndozi victor
[email protected]I've made this recipe several times and it's always a success. It's a great dish to serve at potlucks or parties.
Angel Rolon
[email protected]This recipe is a great way to get kids to eat their vegetables. My kids love it!
Daisy Ndolo
[email protected]I'm not sure what went wrong, but my dish turned out really watery. I think I might have added too much liquid.
Zaaron Campbell
[email protected]This recipe is a great way to use up leftover vegetables. It's also a very healthy dish.
Josh Ashby
[email protected]I made this recipe for a party and it was a huge hit! Everyone loved it.
Nasra Abdi
[email protected]This recipe is a bit too bland for my taste. I think it needs more seasoning.
Mubiru Roman
[email protected]I wasn't a big fan of this recipe. The flavors didn't really work for me.
Alal Islam
[email protected]This is a great recipe for a quick and easy weeknight meal. The dish is flavorful and satisfying.
Official Syed
[email protected]I love this recipe! It's so versatile and easy to make. I've used it to make everything from breakfast burritos to dinner entrees.
Kimberly Pulvera
[email protected]I wasn't sure what to expect from this recipe, but I was pleasantly surprised. The dish was flavorful and satisfying.
Eyob Love Saks
[email protected]This recipe was easy to follow and the dish turned out great. I especially liked the combination of the sweet and sour flavors.
Nehemiah Mbattang
[email protected]I've made this recipe several times, and it's always a hit with my family and friends. It's a great dish to serve at potlucks or parties.
Asifa Khan
[email protected]This dish is a bit too salty for my taste, but other than that, it's pretty good.
Moyosore Olukoya
[email protected]I'm always looking for new and interesting recipes, and this one definitely fits the bill. The combination of flavors is unique and delicious.
Muhammad Bakhsh
[email protected]This recipe is a great way to use up leftovers. I had some leftover chicken, vegetables, and rice, and I threw them all together in this dish. It was delicious and easy to make.