Slow Cooker Veggie Stew

Slow Cooker Veggie Stew

1- (32 ounce) bottle of organic 100% Veggie Juice
2 – (14 1/2 ounce) boxes/jars of stewed tomatoes – use two cans of roasted garlic fire roasted diced tomatoes
2 cups water, or unsalted vegetable broth
4 or 5 unpeeled Yukon Gold potatoes (2 medium potatoes unpeeled )
1 – (15 ounce) garbanzo beans, rinsed and drained
1 – (15 ounce) kidney beans, rinsed and drained
1 cup lentils, rinsed and drained
1 cup of split peas – DELICIOUS
1 large onion, white or yellow
1 cup of red and green peppers
1 (10 ounce) package of frozen spinach (I use the bagged frozen spinach, not the one in the box. The one is the box doesn’t have much flavor and turns out to be really watery.)
3 large carrots, chopped
3 Tbs. fresh parsley
2 Tbs. chili powder, more if you like spicy
2 tsp. dried basil leaves
2 cloves fresh minced garlic
1 1/2 tsp ground cumin
Slow Cooker Veggie StewCook above ingredients in a slow cooker for about 5 – 6 hrs. Makes enough to freeze half for another time so you can take to work for lunch or pull out for a quick and healthy dinner. Makes a filling, yummy meal served over a baked sweet potato.

I hope you enjoy as much as I do!!!

Vegan , Vegetarian
Submited by : Julene Andrews

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