2 Crocks-makes a lot
•2 Cups Frozen Peas (Defrosted)
•3 Small Yellow Summer Squash
•1 Cup Snapped Green Beans
•2 Medium Zucchini
•5 Medium Celery Stalks
•1 Red Bell Pepper
•1 Cup Baby Carrots or 2 Large Carrots
•1 Large White Onion
•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
•1 Can White Kidney Beans
•2 Cans Died Tomatoes (Basil, Garlic, Oregano)
•2 Boxes Organic Vegetable Broth
•2 Tbsp Light Brown Sugar (My secret Ingredient)
-Rinse green beans. -Cut the ends off and dispose.
-Chop the green beans into thirds.
-Peel and dice onion
-Rinse celery.
-Cut off ends and dice .
-Rinse Carrots and dice.
-Dice summer squash.
-Rinse bell pepper.
-Remove the bell pepper’s seeds and dice.
-Cut each zucchini into fourths. -Dice.
Add all ingredients to a large bowl and set aside.
I used Emeril’s organic vegetable broth because I thought it had the best flavor, but there are tons of other brands you can find and choose from.
-Add beans to strainer and rinse.
-Add: vegetables, tomatoes and beans to crock pot. Combine well. image
-Mix in : chopped oregano, parsley, salt, pepper, garlic powder, olive oil, brown sugar, minced garlic, broth and combine well.
-Turn crock pot on high, and cover.
-Cook 5-6 hours. -When ready to serve turn crock pot to low.
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