Cooking Time: 6-8 hours

Ingredients:

• 4 cloves of garlic, chopped

• 2 handfuls of torn kale

• 1 can organic corn kernels (drained)

• 1 can organic red kidney beans (drained)

• 1 can organic black beans (drained)

• 1 can organic diced tomatoes

• 1 sweet potato, chopped

• 1 small head of cauliflower, chopped

• 1 zucchini, chopped

• 2 carrots, peeled, chopped

• 1 pint mushrooms, chopped

• 1 tablespoon ground cumin

• 1 tablespoon italian seasoning

• ½ teaspoon salt

• ½ teaspoon ground black pepper

• 1-2 cartons organic vegetable broth

 

Source: Deanna Snyder, RN

Directions:

• Chop all vegetables, drain beans and place into the 6 quart slow cooker. Pour vegetable broth over all ingredients.

• Set the cooker on low, and cook until all vegetables are tender, 6-8 hours.  Check seasoning; adjust vegetable broth for thickness of soup/stew.