Slow Cooker Butternut Squash, Bean, and Barley Stew - Slender Kitchen
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Slow Cooker Butternut Squash, Bean, and Barley Stew

By Kristen Mccaffrey
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source: slenderkitchen.com
  
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220
Calories 
48g
Carbs 
1g
Fat 
9g
Protein 
4
Weight Watchers® SmartPoints™
(5 PointsPlus®)

Recipes Content

Recipe
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

47
Prep Time: 
Cook Time: 
Total Time: 

Ingredients

8
SERVINGS:
US | METRICS
  • 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
1%
Saturated Fat 0g
0%
Monounsaturated Fat 0g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 0mg
0%
Sodium 895mg
39%
Total Carbohydrate 48g
11%
Dietary Fiber 13g
27%
Sugars 9g
Protein 9g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.

Directions

  1. 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.
  2. 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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Slow Cooker Butternut Squash, Bean, and Barley Stew
† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.

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Comments

By otismeanwhile
on March 17, 2016 - 07:05
thats probably because trying to cook dried beans with anything acidic, like tomatoes, is fairly pointless. Beans won't soften.
By Judith
on February 10, 2016 - 17:08
Ok I cooked this the time stated 8 hours on low and my beans were still hard. Yes i soaked them overnight. I then turned it up to high and they cooked another 4 hours and still really hard. Love the taste of this stew but will definitely not make it again with kidney beans.
By Lynda S.
on December 21, 2015 - 04:09
Hi Kristen - I made this and it's DELICIOUS! But, when I use my Smartpoints calculator - I'm getting more than 4 points per serving (I get 7). Am I doing something wrong??? Thanks!
By Michelle Murphy
on December 15, 2015 - 13:19
Making this this weekend Kristen!! YAY!
By Kristen Mccaffrey
on December 14, 2015 - 10:21
I haven't tried it yet but I imagine it freezes great.
By Lindsey Negaard...
on December 14, 2015 - 07:50
Would this freeze well?
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