Let your crockpot do the cooking for Meatless Monday with this hearty Veggie and Black Bean soup. It’s a complete meal loaded with fibre, protein, good fats and flavor! Parsnips and turnips add a savoury sweetness that transform this dish :).
Being organized with food prep will help to ensure your after work/school and evening runs smoothly, especially when you are busy running out the door to soccer, baseball, swimming or the other myriad of evening activities. I recommend doing some chopping the night before (I like to do it before all the dinner dishes are cleaned up). Then in the morning you can transfer everything to your crock pot.
2 tbsp olive oil
1 clean and thinly sliced leek
1/2 diced white onion
3 garlic cloves minced
3 parsnips chopped
2 turnips peeped and chopped into cubes
3 cups organic baby carrots (sliced lengthwise)
4 stalks celery chopped
1 can diced tomatoes
1 can organic black beans
1 can pinto beans
8 cups veggie stock (or chicken)
4 cups kale leaves (wash and trim leaves from stems)
1 tsp sea salt
1/4 tsp pepper
In large sauce pan, sautée leaks and onion for 3 mins. When they become translucent add garlic until fragrant. Add remaining veggies and beans (only add kale at the end) and let cook/soften for another 10 minutes. Add the stock, salt and pepper. If you have the time let simmer for an hour in your sauce pan before transferring to crockpot, if time is pressed, transfer everything to your crockpot on low heat for at least 4 hours. The longer it cooks the softer the beans and more flavourful the dish. The last 20 minutes add the kale.
Add freshly grated Parmesan cheese if desired. Serve with your favourite baguette or sourdough bread (great for dipping).