Showing posts with label Crock pot vegetables recipes. Show all posts
Showing posts with label Crock pot vegetables recipes. Show all posts

Thursday, November 6, 2014

Caribbean Sweet Potato and Bean Stew

This "Caribbean Sweet Potato & Bean Stew" is a vitamin packed stew that combines sweet and spicy flavors for an extraordinary taste.  

2 medium sweet potatoes (about 1 lb), peeled and cut into 1-inch cubes
2 cups frozen cut green beans
1 can (15 ounces) black beans, rinsed and drained
1 can (14 ½ ounces) vegetable broth
1 small onion, sliced
2 teaspoons Caribbean jerk seasoning
½ teaspoon dried thyme
¼ teaspoon salt
¼ teaspoon cinnamon
Sea Salt and pepper to taste
⅓ cup slivered almonds
Hot pepper sauce, optional

Combine sweet potatoes, green and black beans, broth, onion, jerk seasoning, thyme, salt and cinnamon in slow cooker.
Cover; cook on low for 5 to 6 hours or until vegetables are tender.
Meanwhile, preheat oven to 350°F. 

Spread almonds in single layer on baking sheet. 

Bake 8 to 10 minutes or until golden brown, stirring frequently.
Season to taste with sea salt and pepper. 

Sprinkle with almonds. 

Serve with hot pepper sauce, if desired.

Tuesday, November 4, 2014

Italian Vegetable Stew

"Italian Vegetable Stew" is an excellent and easy to make. A delicious way to get kids to eat their veggies.
1 cup extra-virgin olive oil, plus extra for serving
2 eggplants, cut into 1-inch chunks
1 (28-oz) can whole tomatoes; drained, chopped, and juice 
2 large onions; minced
1 can of kidney beans; drained and rinsed
1 cup frozen corn
1 cup fresh spinach; chopped
1 red bell pepper, stemmed, seeded, and cut into 1-inch chunks
5 garlic cloves, minced
2 Tablespoon tomato paste
1  teaspoon dried
1 32 oz. Pacific Organic Vegetable Broth 
2 large potatoes; peeled and diced
2 large zucchini; quartered lengthwise and sliced 1 inch thick
1 lb. fresh green beans
1 large carrot; sliced
2 tablespoons chopped fresh basil
Sea salt and black pepper

Heat 2 tablespoons oil in a large skillet over medium-high heat until shimmering.

Brown eggplant lightly on all sides, 5 to 7 minutes; transfer to crock pot.

Add 2 tablespoons oil in skillet over medium-high heat until shimmering.

Add vegetables (except corn, zucchini and potatoes) and herbs and cook until they are beginning to brown.

Pour in 1 cup broth and stir; scraping up any browned bits; transfer to slow cooker.
Add the rest of the broth, potatoes and corn into slow cooker.

Cover and cook until vegetables are tender, 4 to 6 hours on low.
Stir in zucchini, cover, and cook on high until tender, 20 to 30 minutes.

Serve with garlic bread.

Creamy Tomato and Garlic Soup

Cold weather always calls for comfort food and there is nothing more comforting than a warm bowl of the best "Creamy Tomato and Garlic Soup". The soup is so creamy and full of body that it is a great option for a meal. 


2 tablespoons butter
2 tablespoons olive oil
1 large onion, chopped
6 cloves minced garlic
2 tablespoons flour
3 1/2 lbs. ripe roma tomatoes, chopped
2 cans (8 oz.) tomato sauce
1 teaspoon sugar
3 cups Swanson Vegetable Broth
1/8 teaspoon ground cloves
Sea salt and pepper, to taste
1/2 cup half-and-half


Melt the butter with the oil over low heat in a pot and add the onion; wilt over low heat for 6 to 10 minutes.

During the last 2 minutes add the garlic while stirring.

Sprinkle with flour and cook 3 minutes longer, stirring.

 In a sauce pan add the tomatoes, onions, garlic, tomato sauce, sugar, and Swanson Vegetable Broth, cloves, sea salt, and pepper and bring to a boil.

Reduce heat and simmer for 30 minutes.

Turn off and puree the soup in a food processor or blender.
Then pour through a strainer into your crock-pot and cook with medium 4 -8 hours.
Stir in the half-and-half.
Remove from heat and serve.

Tip: Top with freshly chopped basil and serve with slices of garlic toasted Italian bread..

Saturday, November 1, 2014

Ratatouille with Black Beans

This great "Ratatouille with Black Beans" is one of our family's best kept vegetarian crock pot recipe secrets. Nothing brings good times and good friends together like delicious food made with love. 


3 tablespoons olive oil, divided
3 cloves garlic minced
1 yellow onion, cut into ½-inch pieces
3 small Italian eggplant, peeled and chopped into ¾- to 1-inch pieces
Sea Salt and black pepper to taste
1 red pepper, seeded and cut into ¾- to 1-inch pieces
1 yellow pepper, seeded and cut into ¾- to 1-inch pieces
1 orange pepper, seeded and cut into ¾- to 1-inch pieces
2 small zucchini, cut into ¾-inch pieces
1 can (15 to 20 ounces) black beans, rinsed and drained
2 cups crushed tomatoes
¼ cup fresh basil leaves
2 tablespoons chopped fresh thyme
½ to 1 teaspoon crushed red pepper flakes
Fresh basil leaves for garnish (optional)


Heat 1 1/2 tablespoon oil in skillet on medium-low. 
Then add garlic and onion and cook for 3-4 minutes or until translucent. 
Add eggplant, season with salt and black pepper, and cook for 2-3 minutes. 
Turn heat to low and cover. 
Cook until eggplant is tender, 5-6 minutes. 
Pour into the crock pot.
Add peppers, zucchini, and black beans to slow cooker.
Combine tomatoes, basil, thyme, pepper flakes, and remaining 2 tablespoons oil in medium bowl. 
Blend and pour into crock pot. 
Stir together all ingredients.
Cover; cook on low for 6 - 8 hours or on high for 4 - 5 hours or until vegetables are tender. 
Adjust seasonings. 
Garnish with basil, if desired.

Three Bean Mexican Corn Soup

This “Three Bean Mexican Corn Soup” recipe is so easy to prepare that it makes it perfect for a busy weeknight. Most of the ingredients are things you'd have on hand. Serve with tortilla chips or cornbread.


 cups tomato juice
1 (14½ ounce) can diced tomatoes, undrained
2 cups frozen corn
2 cups canned kidney beans
2 cups canned pinto beans
2 cups canned black beans
¾ cup finely chopped large onion
¾ cup chopped green or red bell pepper
1 garlic clove, minced
2 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon sugar
Salt and pepper
Fresh cilantro
1 sliced avocado
Tortilla chips or cornbread (optional)


1.      Combine all ingredients except salt and pepper in crock pot.
2.      Cover and cook on low 6-8 hours.3.      Season with sea salt and pepper to taste.4.      Top with three slices of avocado and cilantro.5.      Serve with tortilla chips or cornbread.

Garden Minestrone Soup

"Garden Minestrone Soup" is packed with nutrients, you've hit the jackpot with this one. This is a wonderfully hearty soup that your family and friends will rave above. Plus, it is one way to get your children to each their vegetables.


1 cup finely minced onion 
3 cloves finely minced garlic

1 cup finely minced celery 

1 cup finely minced carrot 

1/4 cup Can't Believe It's Not Butter 
1/2 cup garbanzo beans 
1/4 cup kidney beans 
1/2 cup whole dried peas 
1/2 cup white pea beans 
3/4 cup sliced carrots 
3/4 cup coarsely chopped yellow onion 
3/4 cup sliced celery
3/4 cup chopped red bell pepper 
1/4 cup brown or white rice
1/4 cup barley
1 cup shell macaroni
1 1/2 Tablespoons minced parsley 
12 teaspoon oregano
1 teaspoon basil
2 teaspoons soy sauce
3 quarts vegetable stock
Sea Salt and Pepper to taste
Parmesan cheese


Slowly sauté finely minced onion, celery and carrot in butter until very brown. 

Add all the ingredients (except parmesan cheese) and about 3 quarts of vegetable stock to the crock pot.

Cook on low until beans are almost about 7 to 8 hours.

Get the macaroni ready by rinsing and set side.

About 20 minutes before serving time add the macaroni.

Ladle into bowls and sprinkle with Parmesan cheese.

Serve with garlic bread.