Fall Vegetarian Stew
I am not sure what qualifies a meal as a stew but recipe sure turned out to have more of a stew-like quality than a soup. You can adapt the recipe to suit your needs or preferences. It would be good with white instead of black beans, any vegetable swaps, or rice instead of quinoa. Adding more quinoa makes it thicker and adding less makes it soupier. Recipe adapted from blog chelseasmessyapron.com.
2 large sweet potatoes (peeled and chopped)
1 can (14.5oz) black beans (rinsed thoroughly)
1 can (14.5oz) diced tomatoes (with juice)
1 can (14.5oz) whole kernel corn (rinsed thoroughly)
1 packet chili seasoning mix (Try Mrs. Dash sodium free version!)
1/2 cup quinoa (original recipe called for 1 cup, I thought this was too much)
5 cups vegetable broth
Add all ingredients to crockpot and cook on high 3-5 hours (mine took 4 hours). Stir intermittently if possible. Garnish with fresh herbs if desired. Serves 6-8 (makes great leftovers!)
1 can (14.5oz) black beans (rinsed thoroughly)
1 can (14.5oz) diced tomatoes (with juice)
1 can (14.5oz) whole kernel corn (rinsed thoroughly)
1 packet chili seasoning mix (Try Mrs. Dash sodium free version!)
1/2 cup quinoa (original recipe called for 1 cup, I thought this was too much)
5 cups vegetable broth
Add all ingredients to crockpot and cook on high 3-5 hours (mine took 4 hours). Stir intermittently if possible. Garnish with fresh herbs if desired. Serves 6-8 (makes great leftovers!)
