Slow cooker vegetable bean soup
Slow Cooker Vegetable Bean Soup
PREP: 10 minutes
COOK: 6 hours (slow cooker)
SERVINGS: 8
Ingredients.
1 yellow onion, chopped
3 cloves garlic, chopped
3 stalks celery, chopped
2 carrots, peeled and chopped
3 medium sweet potatoes, cubed
2 cans crushed tomatoes (30 oz)
2 cans red kidney beans (15 oz), drained and rinsed
2 handfuls of kale or other dark leafy greens (spinach, or collard greens)
8 cups vegetable stock (low-sodium)
salt & pepper
Instructions.
Add all ingredients to a slow cooker.
Cover and cook on low heat for 6-8 hours or on high heat for 4 hours.
Meal prep.
This recipe is meal prep-friendly. Use Souper Cubes to store in the freezer for up to 3 months.
To reheat from frozen leftovers, transfer the soup to the refrigerator the night before serving. Heat in the microwave on medium heat for 1.5-2 minutes.
Nutrition facts for babies.
Carrots are rich in fiber, vitamin B (healthy vision), and caretenoids (skin, eye, and immune health).
Celery is rich in vitamin K (healthy blood), folate (baby’s development and growth), and carotenoids
Beans are rich in fiber, carbohydrates, protein, and omega-3 fatty acids. They contain iron and zinc, two essential nutrients for babies.
Kale is one of the most nutrient-dense foods packed with vitamins A/C/K and calcium (bone development).
For moms: This soup is backed with essential nutrients moms need for pregnancy and postpartum recovery—including vitamin D and calcium (bone health and reduces the risk of postpartum depression and anxiety) and B vitamins and folate (reduces the risk of neural tube defects), protein (promotes baby’s growth, tissue repair and healing after childbirth, and regulates mood).
Sources: Solid Starts, Centers for Disease Control, WebMD, VeryWell, What to Expect
Kitchen tools.
Slow cooker
Souper cubes
Adapted from.
Eating on a Dime: Slow Cooker Vegetable Soup (link)
