| 17 | 495 | 271 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 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) |
| 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 | Bone broth, Organic (or chicken broth) |
| 2 cup | Water |
| 2 medium | Yellow onion (diced) |
| 2 small | Zucchini (diced) |
1. Add everything except the kale and quinoa into the slow cooker. Cook for 3-4 hours on high or 6-8 hours on low.
2. Add the quinoa and kale and cook for 30 - 60 minutes longer, or until the quinoa is fully cooked.
3. Serve with oyster crackers or Parmesan cheese.
Enjoy!
| Grain | 0.8 |
| Meat Alternative | 0.6 |
| Vegetables | 2.9 |
