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Slow Cooker Butternut Squash, Bean, and Barley Stew

Name: Slow Cooker Butternut Squash, Bean, and Barley Stew
Prep time: 10 min
Cook time: 8 h
Total time: 8 h 10 min
Yield: 8 servings
Cuisine: Freezer Friendly
Ingredients: 6 cups butternut squash, peeled and chopped; 1 cup dry kidney beans (or mixed beans); 1/2 cup pearl barley; 28 oz. can fire-roasted diced tomatoes; 6 cups vegetable broth; 1 onion, chopped; 1 green bell pepper, chopped; 2 carrots, chopped; 2 celery ribs, chopped; 4 garlic cloves, chopped; 1 tbsp. chili powder (or Italian seasoning for a non-spicy version); 2 tsp. ground cumin (leave out if using Italian seasoning); 2 tsp. paprika; 1 bay leaf; Salt and pepper

By Kristen Mccaffrey Dec 11, 2015

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source: slenderkitchen.com

Right

220

Calories

48g

Carbs

Fat

Protein

Freestyle™ SmartPoints™ New!

(4 Old SmartPoints™) (5 PointsPlus^®)

Recipes Content

Recipe

250 Calories, Crock Pot, Freezer Friendly, Grain and Legume, Make Ahead, Slow Cooker

Dinner, Lunch, Soup

Clean Eating, Gluten Free, Vegan, Vegetarian, Weight Watchers^®

Rating: 0 - 1 comment

Slow Cooker Butternut Squash, Bean, and Barley Stew

A few weeks back, a close friend wasn't feeling so well and I wanted to make her a big pot of soup so she didn't have to worry about making dinner. I wanted to make something that was hearty and nutritious that would leave her satisfied and since she is vegan, I couldn't turn to any of my tried and true slow cooker soup recipes since many contain meat or animal products.

Since she loves butternut squash, I knew I wanted to start there. Then I added dried beans, barley, fire roasted tomatoes, veggies, and some spices to round everything out. It's turns out a bit like a chili but a less spicy. If you wanted a true chili, I would up the chili powder and add some jalapenos or chipotle peppers in adobo suace. If you don't like spice, you could also use Italian seasoning instead. Both versions are packed with flavor and sure to keep you full.

Prep Time

Slow Cooker Butternut Squash, Bean, and Barley Stew

Prep Time:

10 min

Cook Time:

8 hours

Total Time:

8 HOURS 10 MINUTES

Ingredients

6 cups butternut squash, peeled and chopped
1 cup dry kidney beans (or mixed beans)
1/2 cup pearl barley
28 oz. can fire-roasted diced tomatoes
6 cups vegetable broth
1 U onion, chopped
1 U green bell pepper, chopped
2 U carrots, chopped
2 U celery ribs, chopped
4 U garlic cloves, chopped
1 tbsp. chili powder (or Italian seasoning for a non-spicy version)
2 tsp. ground cumin (leave out if using Italian seasoning)
2 tsp. paprika
1 U bay leaf
Salt and pepper

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Nutritional Facts

Serving Size:

1.25-1.5 cups

Amount Per Serving

Calories 220

Calories from Fat 7

% Daily Value *

Total Fat 1g

Saturated Fat 0g

Monounsaturated Fat 0g

Polyunsaturated Fat 0g

Cholesterol 0mg

Sodium 895mg

39%

Total Carbohydrate 48g

11%

Dietary Fiber 13g

27%

Sugars 9g

Protein 9g

Directions

Soak the beans overnight in water. Alternatively you can use boiling vegetable broth when you start the recipe if you forget to soak the beans.
Add everything to the slow cooker and stir. Cook on low for 8 hours or until beans are tender. Taste and season with salt and pepper.

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