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Slow Cooker Rice and Winter Squash Soup
Servings
6 servings
Ingredients
Servings
6 servings
Ingredients
Instructions
  1. In a large skillet heat oil over medium. Add onion and carrots and saute until lightly browned, 8-10 minutes. Stir in rosemary, salt, and pepper. Transfer to a slow cooker.
  2. To slow cooker add squash, chickpeas, and broth. Cook on high for 3 hours or until squash is tender. Stir in rice and spinach and heat through, 5 minutes.
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