Crock Pot Harvest Stoup

Stoup is a term used to describe a soup that is thicker than a traditional soup but not as thick as a stew.

This is vegetarian, gluten free and high protein recipe. Dish can be prepared in 265 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 16.

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Medium

Crock Pot Harvest Stoup

Cooking Method: Slow cooking Cuisine: American Courses: Lunch, Soup, Stew Recipe Keys: Gluten Free High Protein Vegetarian

Difficulty: Intermediate Prep Time 15 min Cook Time 240 min Rest Time 10 min Total Time 4 hrs 25 mins

Servings: 6 Calories: 1500

Best Season: Fall

Ingredients

Servings

• 2 cup Butternut Squash
• 2 cup Carrots
• 1 cup Celery
• 1 cup Onion
• 2 clove Garlic
• 1 cup Apple
• 1 cup White Beans
• 4 cup Vegetable Stock
• 1 teaspoon Thyme
• 1 teaspoon Rosemary
• 1 teaspoon Salt
• 1 teaspoon Black Pepper
• 1 leaf Bay Leaf
• 2 cup Kale
• 2 tablespoon Parsley
• 1 tablespoon Lemon Juice

Instructions

1. Chop the butternut squash, carrots, celery, onion, garlic, apple, and kale.
2. In a crock pot, combine the chopped vegetables, white beans, vegetable stock, thyme, rosemary, salt, black pepper, and bay leaf.
3. Cook on low heat for 4 hours.
4. After 4 hours, stir in the kale and parsley.
5. Cook for an additional 10 minutes.
6. Remove the bay leaf and stir in the lemon juice.
7. Serve hot and enjoy!

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 5g8%

Total Carbohydrate 40g14%

Sugars 10g

Protein 10g20%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.