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Recipe: Slow Cooker Butternut Squash, Bean, and Barley Stew

recipe: Soups and Stews

Warm up with this rich vegan slow cooker butternut squash, bean and barley stew that is packed with nutrition and protein! We love this recipe because you can make it mild or spicy. This healthy recipe is also loaded with fiber making it a satisfying meal that will fill you up, plus it freezes well too!

Ingredients

  • 6 cups butternut squash, peeled and chopped
  • 1 cup dry kidney beans (or mixed beans)
  • 1/2 cup pearl barley
  • 1- 28 ounce 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 tablespoon chili powder (or Italian seasoning for a non-spicy version)
  • 2 teaspoons ground cumin (leave out if using Italian seasoning)
  • 2 teaspoons paprika
  • 1 bay leaf
  • Salt and pepper

Nutrition Information Per Serving

From the kitchen of:

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