Black Bean & Butternut Squash Soup + More Healthy Slow-Cooker Soup Recipes
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We're still in the middle of soup season, so we'll keep bringin' the soup! This slow-cooker recipe is vegan friendly. If you need more veggies in your life, this is a hot & satisfying way to enjoy them…
1/6th of recipe (about 1 1/4 cups): 115 calories, 0.5g total fat (0g sat. fat), 639mg sodium, 24g carbs, 5.5g fiber, 5g sugars, 5g protein
Click for WW PersonalPoints™ value*
Cook: 3–4 hours or 7–8 hours
3 cups butternut squash cut into 1-inch chunks (about half of a medium squash)
One 15-oz. can black beans, drained and rinsed
1 cup chopped cabbage
1 cup chopped onion
1 tsp. chopped garlic
1/4 tsp. cayenne pepper
1/4 tsp. ground cumin
4 cups vegetable broth
Optional seasonings: salt, black pepper
Combine all ingredients except broth in a slow cooker. Add broth, and mix well.
Cover and cook on high for 3–4 hours or on low for 7–8 hours, until veggies are soft.
MAKES 6 SERVINGS
Chew on this:
February is National Cherry Month… YUM! There's really no wrong time for this chocolate-cherry slow-cooker cake.
There's plenty of soup to go around! Share this email or just forward to some friends!
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