I love easily attainable comfort foods that are healthy. Did I just say that all in one sentence?! I DID! I’m sure that sounds difficult to find and rare, but honestly, that’s the easy part. The difficulty we find in recipes like these are the taste. As a foodie who loves to eat GOOD food, I’m a flavor snob, and finding an easy food hack with great no longer has to be…well, difficult.
The slow cooker eMeals meal plan is priced (though not store specific), feeds a family of 6, and generally costs around $120 per week (or less). That’s only $2.86/person per meal! For those of you with smaller families, there’s also a For Two plan available. The recipes utilize mainstream ingredients, all available at your local grocery store, and appeal to a broad range of tastes and preferences.
You’ll find amazingly easy slow cooker recipes like this delicious Ham, Kale and Navy Bean Soup Stew. This stew is served over homey Cheese Grits, and appears on this week’s Slow-Cooker Classic Meal Plan. Our team devoured the leftovers for lunch, and it would freeze perfectly. If you’re interested in learning more about the convenience of year-round slow-cooker cooking, check out the meal plan here.
Recipe:
STEW:
6 carrots, thinly sliced
1 onion, chopped
1 lb potato, peeled and cubed
2 (15-oz) cans navy beans, drained and rinsed
1 (16-oz) package chopped kale (or collard greens)
1 (28-oz) can fire-roasted diced tomatoes
1 (16-oz) package fully cooked cubed ham
1 (32-oz) carton chicken broth
GRITS:
2 cups uncooked quick-cooking grits
1 (8-oz) package shredded sharp white Cheddar cheese
2 tablespoons butter
For Stew: Combine carrots, onion and potato in a 5- to 6-quart slow cooker. Top with beans, kale, tomatoes and ham; pour in broth.
Cover and cook on LOW 8 hours or until vegetables are tender. Stir in salt and pepper to taste.
For Grits: Cook grits according to package directions; stir in cheese and butter until blended and smooth. Serve stew over grits.
Ingredients
- STEW:
- 6 carrots, thinly sliced
- 1 onion, chopped
- 1 lb potato, peeled and cubed
- 2 (15-oz) cans navy beans, drained and rinsed
- 1 (16-oz) package chopped kale (or collard greens)
- 1 (28-oz) can fire-roasted diced tomatoes
- 1 (16-oz) package fully cooked cubed ham
- 1 (32-oz) carton chicken broth
- GRITS:
- 2 cups uncooked quick-cooking grits
- 1 (8-oz) package shredded sharp white Cheddar cheese
- 2 tablespoons butter
Instructions
- For Stew: Combine carrots, onion and potato in a 5- to 6-quart slow cooker. Top with beans, kale, tomatoes and ham; pour in broth.
- Cover and cook on LOW 8 hours or until vegetables are tender. Stir in salt and pepper to taste.
- For Grits: Cook grits according to package directions; stir in cheese and butter until blended and smooth. Serve stew over grits.
Yummy!! This sounds like such a hearty and healthy comfort food! I will definitely be making this soon, it is finally starting to freeze here and I need some good warm soup! 🙂 Thanks for sharing!