Butternut Squash and Kale Soup - Slow Cooker
Make Healthy Meals in a Slow Cooker
These one-pot wonders make it easy to eat more good-for-you fare.
4 cups cubed butternut squash
2 sweet potatoes, peeled and cubed
½ cup quinoa, rinsed
1 (15.5 ounce) can low-sodium cannellini beans, drained and rinsed
2 leeks (root and dark green parts removed), sliced crosswise and washed.
2 cloves garlic, chopped
1 stem fresh rosemary
¼ teaspoon salt
½ teaspoon black pepper
4 cups chicken stock
2 cups water
4 cups curly kale, trimmed of tough stems and torn into bite size pieces
2 tablespoons olive oil
1. Place squash, potatoes, quinoa, beans, leeks, and garlic in a slow cooker. Add rosemary, salt, and black pepper.
2. Pour chicken stock and water over mixture. Top with kale.
3. Cook on high 4 hours or on low 8 hours. Stir. Remove rosemary stem. Stir in olive oil
Nutrition information per serving (1¼ cup): 220 calories, 5 g fat, <1g saturated fat, 35 g carbohydrates, 6 g fiber, 5 g sugars, 10 g protein, 400 mg sodium