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Ingredients
3/4 Cup onion, chopped
1/2 Cup celery, chopped
1/2 Cup green pepper, chopped
2 Tablespoons olive oil
1 Large potato, peeled & diced
1 Medium sweet potato, peeled & diced
2 Garlic cloves, minced
3 Cups chicken or vegetable broth
2 Medium fresh tomatoes, chopped
1 (16 oz) Can kidney beans, rinsed & drained
1 (15 oz) Can garbanzo beans or chickpeas, rinsed & drained
2 Teaspoons soy sauce
1 Teaspoon paprika
1/2 Teaspoon dried basil
1/4 Teaspoon salt
1/4 Teaspoon ground turmeric
1 Bay leaf
Dash cayenne pepper
Instructions
In a large skillet, saut� the onion, celery and green pepper in oil until crisp-tender. Add potato, sweet potato and garlic; saut� 3 to 5 minutes longer. Transfer to a 5 quart crockpot. Stir in the remaining ingredients, cover and cook on LOW for 9 to 10 hours or until vegetables are tender. Discard bay leaf.