|15 min||8 h||8|
|1 dash||Black pepper (to taste)|
|1 can (15oz)||Cannellini beans, canned (drained, rinsed)|
|3 medium||Carrots (diced)|
|2 medium stalk(s)||Celery (diced)|
|1 can (15oz)||Chickpeas, canned, drained (drained, rinsed)|
|1 can(28oz)||Crushed tomatoes canned|
|4 clove(s)||Garlic (minced)|
|1 medium pepper(s)||Green bell pepper (diced)|
|2 tbsp||Italian herb seasoning, McCormick|
|3 cup||Kale (chopped)|
|1 whole lime(s)||Lime juice (fresh)|
|2 tbsp||Nutritional yeast|
|3/4 cup||Quinoa, uncooked (rinsed)|
|1 medium pepper(s)||Red bell pepper (diced)|
|4 cup||Vegetable stock/broth|
|2 medium||Yellow onion (diced)|
|2 small||Zucchini (diced)|
Add everything except the kale and quinoa into the slow cooker. Cook for 3-4 hours on high or 6-8 hours on low.
Add the quinoa and kale and cook for 30 - 60 minutes longer, or until the quinoa is fully cooked.
Serve with oyster crackers or Parmesan cheese.