Ingredients

The following ingredients have 4 Servings
  • 6 cup, cubes butternut squash
  • 1 medium onion
  • 29 ounce fire-roasted tomatoes, canned
  • 15 ounce black beans, canned
  • 1 cup quinoa, uncooked
  • 5 cup vegetable broth
  • 2 teaspoon chili powder
  • 1/2 teaspoon chipotle chili powder
  • 1/2 teaspoon cumin, ground
  • 1/2 teaspoon salt
  • 2 cup, chopped kale
  • 1/4 cup cilantro

Instruction

  • Peel and chop squash (if using fresh) and onion; drain and rinse beans.
  • Place squash, onion, tomatoes, beans, quinoa, broth, and seasonings into a slow cooker. Stir to combine.
  • Cook on low for 6-8 hours or on high for 3-4 hours, adding additional broth as needed.
  • 2 minutes before serving, stir in kale and cilantro. (The heat from the soup will be enough to cook the kale.)
  • Garnish with additional cilantro if desired. Enjoy!