| 11 | 250 | 121 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 4 h | 2 |
| 2 medium | Carrots (peeled, sliced) |
| 2 clove(s) | Garlic (minced) |
| 1/2 tsp minced | Ginger root |
| 1 cup | Kale |
| 1 tbsp | Miso paste |
| 2 cup, shredded | Napa cabbage, raw |
| 1/4 tsp | Salt (to taste) |
| 1 cup | Spinach |
| 4 cup | Vegetable stock/broth |
| 2 cup | Water |
| 1 medium | Zucchini (spiralized, julienned, or cut into matchsticks) |
Add all ingredients except for greens and zucchini to crock pot.
Stir to combine and cook on high for 3-4 hours or low for 6-8.
Once vegetables are cooked to desired tenderness, add greens and zucchini.
Let cook and additional 5-10 minutes.
Serve and enjoy!
| Vegetables | 5.4 |
