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                                                                  Ingredients
                                                                  • Yes No 6 cup low-sodium chicken broth
                                                                  • Yes No one 2 lb butternut squash
                                                                  • Yes No 5 thyme
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 2 medium leeks, white and pale green parts only
                                                                  • Yes No 1 celery rib
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 2 thick slice bacon
                                                                  • Yes No 2 kale
                                                                  • Yes No one 15 oz roman beans
                                                                  • Yes No 1 medium carrot
                                                                  • Yes No 1 red bell pepper
                                                                  • Yes No 1 cup corn kernel
                                                                  • Yes No salt and pepper
                                                                  • In a large, heavy pot, combine the broth, squash, thyme, garlic, leeks and celery and bring to a boil. Cover and simmer over low heat for 45 minutes.
                                                                  • In a medium skillet, heat the vegetable oil. Add the bacon strips and cook over moderately high heat, turning once, until crisp, about 7 minutes.
                                                                  • Discard the thyme sprigs from the soup. Working in batches, puree the soup in a blender. Return the soup to the pot. Add the bacon, collards, pinto beans, carrot, bell pepper and corn and bring to a boil. Simmer over moderately low heat, stirring occasionally, until the vegetables are tender, about 7 minutes. Season the soup with salt and pepper and serve.
                                                                  Cuisine:YesNorome
                                                                  Yields: 6
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    serve

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