We’re so excited to introduce you to blogger McKel Hill from Nutrition Stripped. Not only is she a barre3 client in Nashville, she’s also one of our food heroes. Read on for her Slow-Cooker Comfort Stew recipe. We can attest to how delicious and simple it is! Here’s McKel in her own words.
This soup is satisfying, and it’s the perfect recipe for a lazy weekend. All you have to do is throw vegetables and other goodies in a crock pot with some broth. Then set the timer and forget about it for the rest of your day.
As an added bonus, you can add subtle variations to this soup to meet your needs; for example, if you want to add shredded organic chicken or top it with a Greek yogurt dollop for a protein boost, feel free. For you vegan readers out there, this soup is hearty enough to be a complete meal, although I love topping it with hemp seeds or creamy avocado. Get creative and make it your own!
Slow-Cooker Comfort Stew
Serves 10
INGREDIENTS
3 cups of your favorite dried beans (choose a mix of 4-5 different types)*
1 cup dry brown lentils
4 quarts vegetable stock
2, 15 ounce cans of organic diced tomatoes
2 cloves garlic, minced
2 large zucchini, diced
2 large carrots, diced
1 medium red onion, diced
2 tablespoons olive oil
1 tablespoon dried thyme
1 tablespoon dried parsley
1 tablespoon ground cumin
½ tablespoon smoked paprika
2 teaspoons ground turmeric
2 bay leaves
Freshly ground black pepper
2 teaspoons sea salt
*We like to add a mix of dried lentil, garbanzo, kidney, and black beans. Be sure to soak your beans for at least 12 hours before adding them to the pot.
INSTRUCTIONS
1. Using a large crockpot or slow cooker, simply pour all ingredients into the pot and stir to combine.
2. Cook on medium-high for 4 hours, reduce heat to medium low and continue to cook until all the beans and vegetables are tender. The liquid will evaporate as it cooks; adjust liquid by adding water as the cooking process goes along. Taste test and adjust seasonings to taste.
3. To serve: serve in a bowl with fresh herbs like parsley or thyme on top and an additional drizzle of olive oil. (You can serve on a bed of quinoa, millet, or wild rice for a heartier version.) Keep in the refrigerator for leftovers up to a week.
McKel Hill, MS, RD, LDN is an internationally known Registered Dietitian, wellness nutritionist and the creator of Nutrition Stripped, a guide to living whole and well.
