Slow cooker recipe: Summer soup with white beans, kale, butternut and sweet corn

wheat bean kale corn soupA slow cooker is a great way to turn summer produce into a robust meal–without heating up the kitchen! This is one of my stand-bys


1 pound dried white beans, soaked overnight and drained
1 small butternut squash, cubed
1-2 ears sweet corn, cut off cob
1 bunch kale, torn into pieces
1 onion, diced
1 quart stock (or water)
2 vegetarian chorizo sausage
1 teaspoon salt, or to taste

Garnish: Chopped parsley or cilantro, grated parmesan, good quality olive oil


Place all ingredients into a 4 quart slow cooker. Add water if needed to cover by 1 inch. Cover and cook on high 6-8 hours or until beans and squash are tender. Garnish with herbs and cheese and a drizzle of olive oil, if desired.

Makes about 3 quarts.

Summer stew



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