Soup Recipe to Help You Feel Well
Brothy Beans With Kimchi and Squash
This stick-to-your-ribs stew gets heft from creamy white beans and winter squash; we opted for acorn, but kabocha or delicata squash would work great too. This recipe is part of the 2020 Healthyish Feel Good Food Plan, a ten-day headstart toward eating well all year long.
- 1 acorn squash (about 1¼ lb.), halved, seeds removed, cut lengthwise into 1″-thick wedges
- 1 medium onion, thinly sliced
- 6 garlic cloves, thinly sliced
- 1 3″ piece ginger, peeled, thinly sliced
- 2 cups chopped Napa cabbage kimchi with liquid
- 2 Tbsp. gochujang (Korean hot pepper paste)
- 6 cups chicken stock or low-sodium chicken broth
- Kosher salt
- 2 15.5-oz. cans butter or cannellini (white kidney) beans, rinsed
- 2 scallions, thinly sliced
- 4 large egg yolks*
- Combine squash, onion, garlic, ginger, kimchi and liquid, gochujang, and stock in a medium pot; season lightly with salt. Bring to a boil over medium-high heat. Reduce heat to medium-low and simmer gently, stirring occasionally, until squash is almost tender, 20–30 minutes.
- Add beans to stew and cook until squash is tender and beans have absorbed some of the cooking liquid, 8–12 minutes. Remove from heat; taste stew and season with more salt if needed.
- Ladle stew into bowls; top each with scallions and an egg yolk.
- *Raw egg is not recommended for infants, the elderly, pregnant women, people with weakened immune systems…or people who don’t like raw eggs.
Photo Source: Alex Lau