Hello, vegetables! I've been craving vegetables lately (which is a good thing!) and when I came across this recipe on Pinterest, I knew I had to make it! Slow cooking and vegetables? Yes, please! It is delicious and so wonderfully healthy. I added chicken to Tim's plate per request, but I loved it vegetarian. It makes 32 servings, so you'll have plenty to freeze or take for healthy lunches. I hope you enjoy!
- 2 Cups Frozen Peas (Defrosted)
- 3 Small Yellow Summer Squash, diced
- 1 Cup Snapped Green Beans
- 2 Medium Zucchini, diced
- 5 Medium Celery Stalks, chopped
- 1 Red Bell Pepper, diced
- 1 Cup Baby Carrots or 2 Large Carrots, peeled and sliced
- 1 Large White Onion, diced
- 1 Tbsp Extra Light Virgin Olive Oil
- 1/2 Tbsp Black Pepper
- 1/2 Tsp Sea Salt
- 1 Tbsp Garlic Powder
- 1/8 Cup Fresh Oregano
- 2 Tbsp Minced Garlic
- 1 Tsp Parsley
- 2 Cans Reduced Sodium Kidney Beans, drained and rinsed
- 1 Can White Kidney Beans, drained and rinsed
- 2 Cans Died Tomatoes (Basil, Garlic, Oregano)
- 2 Boxes Organic Vegetable Broth
- 2 Tbsp Light Brown Sugar
Combine all ingredients and mix well. Cook on HIGH 5-6 hours.