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Ingredients

Directions

  • Coat a slow cooker with nonstick cooking spray. Add onion, garlic, butternut squash, baby carrots, white turnip, shredded cabbage, 1/2 tsp salt and black pepper. Pour in low-sodium vegetable broth, stewed tomatoes and water. Cover and cook on HIGH for 6 hours. During last 20 minutes, add drained red kidney beans, orzo and 1/4 tsp salt. If desired, serve with basil, grated Parmesan, crusty bread and salad.

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Nutrition Facts

248 calories; 1 g total fat; 553 mg sodium. 49 g carbohydrates; 10 g protein;

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