Three Healthy, Hearty Slow Cooker Soups for Cold Winter Nights - Tanglewood Moms

Ingredients

• 2 packages butternut squash cubes from the produce department
• 1 small onion, peeled and chopped
• 2 carrots, peeled and chopped
• 3 cloves garlic, peeled and smashed
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon Mexican oregano (if you can’t find Mexican oregano, just leave it out!)
• 4 cups vegetable broth, low sodium chicken broth, or water
• 1 to 2 canned chipotles in adobo
• salt and pepper to taste
• ½ cup uncooked quinoa
• 1 rib celery, chopped
• 2 to 4 cloves garlic, peeled and smashed
• 1 parmesan rind
• 2 stalks fresh rosemary
• ¼ to ½ teaspoon red pepper flakes
• 1 lemon, thickly sliced
• 6 cups vegetable broth or water
• 2 14-ounce cans cannellini beans, drained and rinsed
• 1 bunch Lacinato kale (also known as black or Tuscan kale; you can substitute curly kale for this), ribs removed and roughly chopped
• 1 16-ounce bag black beans, rinsed and picked over
• 1 onion, peeled and chopped
• 2 ribs celery, chopped
• 1 16-ounce jar medium salsa verde
• 1 teaspoon Mexican oregano (in this recipe, if you can’t find Mexican oregano, you can substitute regular)
• ½ teaspoon ground coriander
• ½ teaspoon smoked paprika
• 4 cups low sodium chicken or vegetable broth