Crockpot Lentil and White Bean Soup with Canned Pumpkin
Crockpot meals scream fall to us! Something cozy, warm, and filling! We are amping up this soup with more protein found in the bone broth, fiber from the lentils and less fat by using chicken apple sausage without sacrificing flavor. Be sure to add it to your seasonal menu!
What You Need
- 5 c. Bone broth
- 1 ½ c. dried Lentil
- 1, 14oz can White bean
- 2 Leeks
- 1 c. Pumpkin
- 1 bunch, kale
- 1 Tbsp. dried Thyme
- 1 Tbsp. fresh sage
- 1 tsp. dried sage
- 1 pkg. Chicken apple sausage
How It’s Made:
- Drain and rinse white beans
- Cut the leaves and roots off of the leeks
- Slice in half
- Dice in thin slices
- Put then in a bowl of water to clean thoroughly
- Roughly tear kale into small pieces
- Chop sausage into thin slices
- Add all ingredients to crockpot and stir to combine
- Set crockpot on low for 8 hours
Serves 6
Nutritional Facts:
Calories 305
Total Fat 8g
Protein 27g
Sodium 804mg
Fiber 11g
Sugars 6g
Carbohydrates 31g
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