Rainbow chard and kabocha pumpkin bean soup from I Cook in Color: Bright Flavors from My Kitchen, and Around the World (page 48) by Asha Gomez and Martha Hall Foose

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • meggan on December 05, 2021

    I did not enjoy this. The weirdness of the cardamom pods with the bitter woodiness of the kale made for rough eating.

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