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Slow Cooker Squash, Bean and Kale Stew and a Crockpot Giveaway
This hearty vegetable stew with squash , beans and kale is the perfect winter warmer.
Prep Time
10
minutes
mins
Cook Time
4
hours
hrs
Total Time
4
hours
hrs
10
minutes
mins
Course:
Vegetable stew
Servings:
5
-6 servings
Author:
Lucy Parissi | Supergolden Bakes
Ingredients
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
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.