Ingredients

1 tsp olive or coconut oil
2 mild hot green peppers roughly chopped, such as Anaheim chile
2 cloves of garlic, minced
2 small shallots, sliced
2 cups sliced baby bella or wild mushrooms
1 link of Field Roast Italian Sausage sliced into rounds
1 large bunch of kale, stems removed and leaves roughly chopped
1/2 cup farro or other favorite grain or seed (dry measure)
8 cups of water, divided
1 tbsp nutritional yeast
2 tbsp balsamic vinegar
1 (15oz) can Pumpkin Puree ~ about 2 cups
1 cup adzuki beans (cooked)
salt & pepper to taste
fresh parsley, spicy roasted pumpkin seeds or pepitas for garnish

Directions

In a large skillet or soup pot heat oil over medium high heat. Add peppers through Field Roast Sausage, saute until mushrooms are golden brown. Add your grain of choice & balsamic to the pan - cook for about 1 minute until balsamic reduces. Add 3 cups of water & nutritional yeast to the pan bring to a boil, place the chopped kale on top of the soup and reduce heat to low, cover and allow to simmer for 20 minutes.

Add pumpkin puree along with the last 5 cups of water & adzuki beans - allow to simmer for an additional 25 minutes (less time may be needed depending on your grain of choice).

Season with salt & pepper & garnish with parsley and pepitas or spicy roasted pumpkin seeds.