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Crock-pot Kale & Squash Soup

Author Sonja

Ingredients

  • 6 cups water broth or a combination of the two (I used 3 cups of broth and 3 cups of water)
  • 2-15 oz. cans of kidney beans rinsed and well drained
  • 15 oz. can diced tomatoes
  • 15 oz. can of corn use organic if possible
  • 4 large kale leaves torn, ribs removed
  • 2 cups squash diced
  • 2 carrots diced
  • 2 celery stalks diced
  • 1 medium onion finely chopped
  • 1 leek white part used, diced
  • 3 garlic cloves minced
  • 1 T Italian seasoning
  • sea salt and pepper to taste

Instructions

  1. Optional, on medium heat sauté carrots, celery, and onions with 2 T of oil (like grape seed, avocado or coconut oil) until softened, and then add the garlic for another minute. You can also sauté your kale and squash for more flavor at this point, too. See above **note to see how to keep your kale green.
  2. Add all ingredients to the slow cooker except the Italian seasoning, salt and pepper.
  3. Cover and cook for 4-5 hours on high or 7-8 hours on low until the vegetables are tender.
  4. Place the Italian seasoning, salt and pepper in the last hour of cooking.
  5. Top with cheese (if you aren't dairy-free like me or vegan) if desired, and enjoy!