from Liz at Astoria CSA

1 cup aduki beans
olive oil
1 onion chopped
2 garlic cloves
1/2 t cumin
1/2 t turmeric
1 cup veg stock
2 carrots, peeled & sliced
1/2 butternut squash, cut into small chunks
1/2 bunch of kale, stemmed & torn into pieces
4 T chopped chervil (optional)
salt, pepper to taste

Pre-soak beans overnight. Drain & rinse. Then boil for 15 minutes. Drain & rinse. Saute onion & garlic in the olive oil. Add the spices. Add 1 liter (4 cups) of water, vegetable broth and beans. I also added a small strip of kombu seaweed (adds no flavor but a TON of minerals, and helps break down beans for digestion). Bring to a boil, then simmer for 10 minutes. Add carrot and squash, simmer an additional 10 minutes. Add kale. Simmer another 5 minutes. Remove kombu.

Sprinkle with chervil (optional). Salt and Pepper to taste