slow cooker

Sweet Goodness Bacon-y Stew*

For an evening of hosting some good pals, I pulled this recipe right from the No Fuss Cookbook off

Super simple. Super tasty. Super packed with nutrients. Look at all those gorgeous herbs and spices!

Michelle, the creator of this recipe, adds bacon as an idea for folks who aren't vegetarians. The bacon was a definite addition in my kitchen.


Sweet Goodness Bacon-y Stew*


2 Tbl. olive oil 1 onion, chopped

4 cloves garlic, minced

2 15-oz cans adzuki beans (or other small bean), drained and rinsed

2 cups vegetable stock

2 tsp. cumin

2 tsp. dried basil

1 tsp. cinnamon

1 tsp. chili powder

2 tsp. salt

3 cups butternut squash, unpeeled and chopped

3 large sweet potatoes, chopped

14.5 oz. can diced tomatoes

2 cups frozen corn

1 cup kale, chopped

Optional topping for meat eaters: 1 lb. bacon, diced and cooked until crispy


1) Heat oil over medium heat, add onion and cook until softened. Add garlic and cook until lightly golden. Transfer to slow cooker.

2a) Add all other ingredients to slow cooker. Cook on low for 6-8 hours or high for 4 hours.


2b) Add squash and sweet potatoes to stock and bring to a boil in a large pot. Simmer until soft.

3)Add spices, beans and onion/garlic mixture. Simmer for 5-8 minutes.

4) Add corn and kale. Simmer until all ingredients are soft.

Serve in bowls. Optional: top with bacon.