I'm posting this recipe at the request of Jessica and a few other friends. Like my protein pancakes, this recipe was tossed together to use up some groceries before leaving town. I didn't keep track of how much of each spice/seasoning I used, I will do my best to estimate. BUT, your taste buds can do the measuring too ;-)
1 Tbsp olive oil
4 Small potatoes
3 Garlic cloves
1/2 Yellow onion, diced
1 Cup diced carrots
2 Cans chicken broth (or veggie! I used Swanson's 100% natural)
1 Can black beans
1 Can (or small frozen bag) of mixed veggies
1 Can V8 veggie juice
1 Small can tomato sauce
2 Roma tomatoes
~ 1/2 Tsp Garlic powder
~ 1/2 Tsp Onion powder
~ 1 Tbsp Italian seasoning
~ 1 Tbsp Sugar
~ 1 Tsp Dried basil
~ 1 Tsp Dried thyme
~ 1 Tsp Dried oregano
Salt & Pepper to taste
Let's Cook!
1. Wash and peel potatoes. Cut into small cubes. Bring pot of water to boil and add potatoes. Cook until they are ALMOST cooked through all the way, this will depend on the size of your pieces. Check with a fork!
2. Drain potatoes and add to crockpot with chicken broth. Turn crockpot on to low while you prepare the remaining ingredients.
3. In a sauté pan add olive oil, garlic, onions and carrots. Cook until carrots are almost cooked through but still have a bit of crunch. Add this mixture to the crockpot, stirring ingredients together.
4. Rinse black beans and add to crockpot. Add mixed veggies, tomato juice and tomato sauce. Mix ingredients.
5. Cut the tomatoes into pieces, size doesn't matter it's your preference. Add to crockpot.
6. Add last 9 ingredients, the spices and seasonings. Stir together, cover and let sit at low for 2 hours. Check flavor and add more spices/seasonings if you wish. Let sit on low for at least another 2 hours. Enjoy!
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