Wednesday, December 5, 2007

Wicked Good (and Easy) Veggie Stew

You'll notice this is quite similar to the beef and barley stew I previously posted.

I realized the other day that I had nothing to bring for lunch at work (well nothing I didn't have to fully cook first like pasta). On my way home from work I stopped at the store and picked up a bag of mixed veggies, a can of diced tomatoes, and a can of chickpeas. Later that night, I dumped a bunch of things in my crockpot and set it to low and went to sleep for 8 hours. I woke up to the most delicious smell!

For all you vegans and vegetarians and crunchy granolla people out there, I give you "Wicked Good Veggie Stew"


4 potatoes (I used red), cubed 1/2 inch or smallish (note: leave the skin on)
1 yellow onion chopped
1 bag mixed veggies (carrots, corn, lima beans, green beans)
1 14oz can diced tomatoes
1 can chickpeas
1 cup uncooked barley
garlic (lots!)
8 cups of water with the appropriate amount of vegetable boullion cubes
salt and pepper, to taste
Italian seasoning (a couple of shakes)

Throw everything in the crockpot or slow cooker and cook on low for 8-9 hours or on high for 3-4 hours.


This seriously tastes like classic vegetable soup. This is my new winter staple.

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