Vegetarian Slow Cooker Pozole
This healthy vegetarian take on the Mexican stew pozole gets tons of flavor from poblano peppers, ancho chile powder and dried herbs and spices, while cannellini beans provide protein and fiber.
Read MoreSlow Cooker Kale & White Bean Stew
Drescription
Warm up to a hearty bowl of soup made with winter vegetables and protein-rich white beans. Comforting spices like oregano and th
Ingredients
- 4 cups low-sodium vegetable broth
- 2 (15 ounce) cans no-salt-added white beans, rinsed
- 1 (28 ounce) can no-salt-added diced tomatoes
- 1 cup unsalted tomato sauce
- 2 medium carrots, thinly sliced
- ½ medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon smoked paprika
- 4 cups tuscan kale, chopped
- 1 teaspoon salt
- 2 tablespoons grated parmesan cheese
- 1 tablespoon za'atar (optional)
- 6 slices toasted crusty whole-wheat bread
Directions
- Combine broth, beans, tomatoes, tomato sauce, carrots, onion, garlic, tomato paste, oregano, thyme and paprika in a 3 1/2-quart slow cooker. Cover and cook on High for 3 1/2 hours. Stir in kale. Cover and cook until the kale is tender, 10 to 15 minutes. Stir in salt. Top with Parmesan and za'atar, if using. Serve with bread.
