In the spirit of the New Year, I decided that my family would go meat-free for dinner last night. Fortunately, my parents just got a crock pot… unfortunately I had to waitress the lunch shift yesterday. I say unfortunately because crock pots are used to cook food for long periods of time, like when I made turkey chili and then went to the mall for 3 hours only to come home and have dinner ready. Brilliant.
Anyway, I left my mom the recipe for a vegetable stew, which really came out more like a stew/soup combination. The beauty of a crock pot is that flavors meld together so you can really add any vegetable you’d like to the mix. Here’s what went in ours:
Rainbow Vegetable Stoup
1 onion, diced
4 cloves garlic, minced
1 red bell pepper and yellow bell pepper, each chopped into cubes
2 carrots, thinly sliced into disks
1 zucchini and yellow squash, each chopped into cubes
2 14 oz. cans kidney beans
1 28 oz. can crushed tomato
1 tsp. each cumin, chili powder, paprika and black pepper
1/2 tsp. red pepper flakes, or to taste
Combine all ingredients in a crock pot on high for 4 hours. Add broth or water to make it more soup-like, or no tomato juices and 1/4 cup or so of flour to make it more stew-like. Enjoy the rainbow of veggies!
I topped mine with a dollop of Greek yogurt. The stoup does have a kick, but have extra chili powder or red pepper flakes on the table for those who like it really hot. Served with a sweet potato and hunk of cornbread:
Thanks mom for making dinner! I hope everyone has been having a great 2011 so far.