CANADIAN LIVING OCTOBER 2019 | 97It’s almost too easy: Place all of the
ingredients for the meal in a freezer-
safe glass or resealable plastic con-
tainer and freeze. Let the container
thaw in the fridge for at least 24 hours
before cooking. In the morning, place
everything in the slow cooker. All
that’s left is to make the side dishes,
prep the garnishes and voilà! Your
family dinner is on the table.
WHITE BEAN &
WILD RICE SOUP
MAKES 6 TO 8 SERVINGS
HANDS-ON TIME 15 MINUTES
SLOW COOKER TIME 6 HOURS
1 cup chopped leeks
2 540 ml cans white
cannellini beans,
rinsed and drained
½ cup white and wild
rice mixture
2 celery stalks,
cut in chunks
2 carrots, sliced
½ tsp Italian herb seasoning
1 bay leaf
3 vegetable bouillon
cubes
salt and pepper
3 cups chopped kale
2 tbsp lemon juice
dash hot pepper sauce
Place leeks, beans, rice mix-
ture, celery, carrots, Italian
herb seasoning, bay leaf and
vegetable bouillon cubes in
large sealable container.
Season with salt and pepper.
Seal container and freeze for
up to 6 months.
Thaw container in fridge
for 24 to 36 hours. Transfer
mixture to slow cooker; stir
in 6 cups water. Cover and
cook at Low setting until rice
and vegetables are tender,
about 6 hours. About 30 min-
utes before end of cooking
time, remove and discard bay
leaf; stir in kale, lemon juice
and hot pepper sauce.
PER EACH OF 8 SERVINGS about 220 cal,
11 g pro, 2 g total fat (trace sat. fat), 40 g
carb (12 g dietary fibre, 3 g sugar), 0 mg
chol, 455 mg sodium.