Fall Veggie Slow Cooker Soup
Ingredients
  • 2 ea carrots chopped
  • 1 ea parsnip chopped
  • 1 cup butternut squash cubed
  • 4 cups low-sodium vegetable stock
  • 1 15oz can diced tomato
  • 1 15oz can cannellini beans
  • 1 bunch kale torn
  • 1 cup water
  • salt free seasoning to taste
Instructions
  1. Combine all ingredients except for kale in a 6 quart slow cooker. Place on low for 6-8 hours. Add kale and allow to wilt prior to serving.