Slow Cooker Squash, Bean and Kale Stew and a Crockpot Giveaway
User Reviews
5
4 reviews
Excellent
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Prep Time
10 mins
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Cook Time
4 hrs
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Total Time
4 hrs 10 mins
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Servings
5 -6 servings
Slow Cooker Squash, Bean and Kale Stew and a Crockpot Giveaway
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This hearty vegetable stew with squash , beans and kale is the perfect winter warmer.
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Ingredients
- 470 ml vegetable stock 2 cups, hot
- 1 butternut squash peeled and cubed, small
- 2 sweet potato peeled and cubed
- 3 cloves garlic peeled and sliced
- 1 red onion peeled and roughly chopped, large
- 1/2 red chili pepper seeded and very finely diced
- 200 g kale finely chopped, 7oz, curly
- 1 chopped tomatoes 400g/14oz can
- 1 cannellini beans drained and rinsed, 400g/14oz can
- 2 tbsp tomato paste
- 1 tsp sugar optional
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp thyme dried
- 1 tsp oregano dried
- salt freshly ground, to season
- black pepper freshly ground, to season
- flat leaf parsley plenty, finely chopped, to serve
- Parmesan Cheese optional, to serve
Instructions
- Drizzle the slow cooker bowl with the olive oil and add the garlic, onion, squash, sweet potatoes, tomatoes, tomato paste and beans.
- Sprinkle the sugar, paprika and dried herbs, add the chopped chilli and a generous pinch of salt.
- Pour the hot stock over everything and stir together. Cook for 4 hours on high.
- Add the kale and stir into the stew then cook for another hour on high.
- Season with salt (if needed) and freshly ground pepper. Sprinkle with chopped parsley and Parmesan, if using, and serve with plenty of crusty bread.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent