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
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 on Dec 11, 2015

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220 CALORIES 48g CARBS 1g FAT 9g PROTEIN

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Slow Cooker Butternut Squash, Bean, and Barley Stew Recipe

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.

The Recipe

Slow Cooker Butternut Squash, Bean, and Barley Stew

PREP TIME: 10 Min

COOK TIME: 8 Hours

TOTAL TIME: 8 Hours, 10 Min

Diets:

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Ingredients

SERVINGS:

UNITS: 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

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

* 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.

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Instructions

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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.

4 Green

2 Blue

2 Purple

MyWW^® SmartPoints™ New!

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

* 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.

† SmartPoints™ calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.

† We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

2 Comments

On Slow Cooker Butternut Squash, Bean, and Barley Stew

Veronica Beck

January 14, 2019 - 17:25

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I love the flavor, but I would cook the beans for awhile first before adding the other ingredients. I soaked the beans overnight, but they're still not quite done, while everything else is a bit too done. I did the 6 hour setting on the crock pot because I got a late start this morning--not sure if that affected the outcome. I'll definitely try this recipe again, cooking the beans a little first. Thanks!