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Thumper Butternut squash, Bean & Veggie Soup

Thumper Butternut squash, Bean & Veggie Soup

It's cold, my hands are constantly cold, so are my toes and the tip of my nose so with that said, crock-pot Mondays rock even more so! Imagine you spend thirty minutes preparing something and put it in a ceramic dish and beep, beep, boop, boop, hit the buttons temperature settings and the time settings then walk away like a boss. About two hours in, the smells are intoxicating. Now, imagine you come home from work to such smells and dinner is basically ready. Do your I’m a boss walk back to the crock-pot add the rest of the last minute stuff in and do your James Brown victory dance, you have a home cooked meal that just makes you wanna shout I feel good! Yea, that’s how Thumper gets down! Without further delay I present to you Thumper Bean soup.

*Indicates brand Most ingredients can be purchased at Campbell’s nutrition center, Natural grocer, whole foods or your local health food store.

The serving size is about 10-12 and then I have three more to freeze later as I cook for a few meals at a time

The prep time was about 30 minutes with a food processor and the crock-pot cook time was 7 hours on high

The goodie list

1 - medium butternut squash peeled. Slice in half lengthwise and then scoop out the seeds and save them for the chickens, now slice each into half moons and then cube it from there. Add to crock-pot

4 C. - dried white Navy or Cannellini beans soaked and give the bean water to a thirsty plant

1 ½ - medium or large red onions

2 - celery stalks and leaves sliced small

6 - cloves garlic finely minced

½ - piece Kombu seaweed *

1- Bay leaf

2 - Veggie *Rapunzel brand herb bullion cubes and 6 cups water or 6 cups veggie broth

1 -18 oz. Jar of diced tomatoes or whatever size just adjust your spice level accordingly.

Add all of the goodness to the crockpot! Push all your buttons beep, beep, boop, boop I really love buttons and switches J Now if you are done pushing buttons or hitting switches walk away from the crock-pot for about 6 hours or longer if need be.

1 - 6 oz jar pesto stir in the last thirty minutes or while the crock-pot is on warm

1 – cup Orecchiette pasta (gluten free noodles work too as do Cavatelli noodles add this in the last thirty minutes while finishing off or on low

2 - bunches Swiss Chard or Kurly Kale ripped. Add this shortly before serving. Nobody likes overcooked green stuff!

Knock knock! Who’s there? It’s the life of the party! YAY for herbs and spices the truth behind every dish.

Herbs and Spices go in the last half hour, but I always have my mixes ready in a jar ready for the grand introduction to the other flavors

I buy my organic spices in the bulk bin and store in glass jars that have been gifted to me.

2 TBSP. Oregano

2 TBSP Basil

1 TBSP Dried Ground Mustard

2 TBSP. Rubbed Sage

½ TBSP Rosemary muddled and finely chopped nobody likes sticks in their food

½ tsp. Thyme

½ tsp. Tarragon

1 TBSP. Garlic powder

½ TBSP Onion Powder

1 TBSP. Cumin Seed

½ tsp. Cumin

1 TBSP. cracked black pepper

1 TBSP. Red Chili Flakes (I used far more)

Cayenne pepper you choose the amount I just sprinkle liberally

I topped my soup with Feta cheese and crispy tortilla strips and more chili flakes.

I was satisfied and still greedily went back for one more ladle full because I wanted too.

Enjoy! Peace!

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