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Slow Cooker Bean and Soyrizo Stew
with kale

Active: 25 min Total: 8 hr 25 min
This slow cooker soup is simple and provides a heartiness for winter. Soyrizo is a vegetarian version of chorizo and can be found where tofu is kept at your store. If you can't find it, feel free to use regular chorizo. It'll lend a rich flavor to your soup.


Slow Cooker Soyrizo and Bean Stew:
  • Dried white beans - 2/3 cup
  • Garlic - 4 cloves , minced
  • Onions - 1 , diced
  • Carrots - 1/2 lb , diced
  • Kale - 1 bunch , leaves torn, stems chopped
  • Diced tomatoes (14 oz / 397 g can) - 1 can , drained
  • Soyrizo - 12 oz ((Vegetarian chorizo - can be found with the tofu))
  • Chicken stock - 5 cups
  • Salt - 1/2 tsp
  • Bay leaves - 3
  • Lemon - 1 , juice of


  1. Beans - Soak in water, overnight if possible. (Can be done up to 1 day ahead)
  2. Garlic / Onions / Carrots / Kale - Prep as directed. (Can be done up to 3 days ahead)
  3. Start slow cooking (will need ~8 hours) - Nestle kale leaves at the bottom of the slow cooker. Then pile on other ingredients: beans, garlic, onions, carrots, kale stems, tomatoes, soyrizo, and broth / stock. Add in salt and bay leaves. Slow cook on low for 8 to 9 hours.

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  1. Season to taste with salt, hot sauce, or any of your spices (paprika, chili powder, cumin would all be fantastic). Remember that soups often need a lot of help in the flavor department. You're turning water into something tasty, so don't be afraid to play chef. Also try finishing the soup with some lemon juice to add brightness.



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