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Veggie stew recipe

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Ingredients

Adjust Servings:
3 small Carrots , diced
3 small Potatoes , diced
1 small Yellow Onion , diced
3 cloves Garlic , minced
1 (15-ounce) can red Beans , undrained
2 cups Trout Beans , par-cooked
1 (15-ounce) can sweet whole-kernel Corn
1 (28-ounce) can diced Tomatoes , undrained
2 tablespoons Kosher Salt
½ teaspoon ground Cumin
1 teaspoon Aleppo Pepper
2 tablespoons red Bell Peppers flakes
¼ teaspoon freshly ground Black Pepper
1 teaspoon ground Chili Powder
2 cups Water

Veggie stew recipe

  • 8 hours 15 minutes
  • Serves 4
  • Medium

Ingredients

Directions

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With filling and flavorful Veggie Stew, you’ll never miss the meat. Top it off with some basil or even a little shredded cheese, and you’ll have a happy family on your hands.

Steps

1
Done

Blanch the potatoes according to the directions. Combine all ingredients in a large bowl. Label a 1-gallon freezer bag, place it in another large bowl, and pour in the soup mixture. Squeeze the remaining air out of the bag and seal it. Lay the bag flat to freeze.

2
Done

Serving Day

Allow the soup to thaw overnight in the refrigerator. On serving day, pour the mixture into the slow cooker, cover it, and cook on low for 7–8 hours.

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