Seasoned with a kick, this winter vegetable soup is sure to keep you warm through those cool brisk months.
Spicy Acorn Squash and Bean Soup
Slow Cooker Required - Cooking Time: 6-8 hours
4 medium white potatoes, skin on, cut into bite-size cubes
1/2 acorn squash , skin on, cut into bite-size cubes
1 medium yellow onion, chopped
1 can chickpeas, rinsed
1 can peas
1 can of Italian stewed tomatoes
2 large carrots, chopped into bite sized pieces
1-2 hot peppers, finely chopped
4 cups vegetable stock
juice from 1 lime
handful of kale, ribboned sliced
1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp onion powder
salt and pepper to taste
- Toss all the ingredients except the kale and the lime juice into a crock pot and set on high for 6-8 hours (depends on you crock pot).
- In the last half hour, remove a 1/4 of the soup and blitz in a blender. Pour it back into the soup to get a creamier consistancy.
- Add kale and lime juice and cook for the last half hour.
- Serve and enjoy!