The crock-pot is my favorite kitchen tool.
I use it every weekend and no matter what I seem to throw into it, everything turns out fantastic!
My latest recipe creation is for Kale and Bean Soup.
It’s hearty, filling and vegetarian-friendly.
It’s perfect for a cold weekend day.
So here’s what you need to make it in a crock-pot: (I use a 3.5 quart Cuisinart)
- a bunch of kale (2-3 cups)
- 1 can of small white beans
- 4 cloves of garlic
- 1 onion
- 2 tomatoes
- 1 package of baby bella mushrooms
- 1/2 cup quinoa
- 1 can of cannellini beans
- 1/4 cup carrots
- 4 cups of vegetable broth
- 1 bay leaf
- 2 tablespoons of Penzey’s diced green & red bell peppers
- as much as you’d prefer of the following spices: adobo, chili powder, basil, parsley, salt, pepper, cayenne pepper and rosemary.
- Chop all vegetables into bite-sized pieces (or your preferred size for soup.)
- Throw the onion and garlic into a pan with 1 tablespoon of oil and cook on medium until lightly browned.
- Throw the onion and garlic from the pan into the crock-pot.
- Throw everything else (all chopped vegetables, spices and both) into the crock-pot.
- Cook on low for 8 hours.
When using the crock-pot, I always recommend making large quantities so that you can freeze the leftovers and use it for lunches or dinner later in the month.
After finishing this recipe, I decided to keep out just enough for my boyfriend and I to each bring soup for lunch. I divided what was left into 3 lunch-sized containers and put them in the freezer so that I have lunches (ready to go) for next week and later in the month!
What do you think of this recipe?
Comment below sharing your opinion, willingness to try it and any additions you have in mind!