Slow Cooker Squash, Bean and Kale Stew and a Crockpot Giveaway
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty vegetable stew with butternut squash, sweet potato, beans, and kale simmered slowly until tender. Perfect for chilly weather and accommodating to dietary restrictions.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 470 ml | 2 cups hot vegetable stock
- 1 small butternut squash (peeled and cubed)
- 2 sweet potatoes (peeled and cubed)
- 3 cloves garlic (peeled and sliced)
- 1 large red onion (peeled and roughly chopped)
- 1/2 red chilli (seeded and very finely diced)
- 200 g | 7oz curly Kale (finely chopped)
- 1 x400g | 14oz can chopped tomatoes
- 1 x400g | 14oz can cannellini beans (drained and rinsed)
- 2 tbsp tomato paste
- 1 tsp sugar (optional)
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1 tsp dried oregano
- salt and freshly ground pepper to season
- plenty of finely chopped flat leaf parsley to serve
- Parmesan cheese to serve (optional)
At a glance
PER SERVING · TIME 250M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 4h
- Sodium
- 678mg
- Total sugar
- 15g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1403mg
- Calcium
- 247mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 678MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.