1 Onion, chopped
1c Zucchini, sliced, halved
1c Green Beans, cut in 3s
1/2 Green Pepper
1/2 Red Pepper
1-2 Celery, halved long way, sliced
1 nice size Carrot, grated
3c fresh Baby Spinach, roughly chopped
4c Water + Equal Parts Vegetable Bouillon Cubes (Knorrs)
2c Water + 2 Chicken Broth Cubes*
1c Mild Salsa
1 can Light Red Kidney Beans, drained
1 can Black Beans with Jalapeno in Lime, DRAINED WELL! *SEE NOTES!
1 can Basil Oregano Tomatoes, entire can
2T Tomato Paste
2T Grated Parmesan Cheese (Store shelf kind)
1/2tsp Garlic Powder
1/2T Dried Parsley
1/2tsp Dried Oregano
1/8tsp Sea Salt
1/8tsp Ground Black Pepper
1/4tsp Dried Basil
1/4tsp Dried Marjoram
1c TriColored Rotini (Last 35min.)
1/2c Corn (Add last 35min.)
Add all to crock, EXCEPT Noodles and Corn. Add those last 35-45minutes. Also, not sure if this matters, but, I added black beans and zucc. halfway through… Didn’t have, at time of starting.
-Top each bowl with 1tsp Sour Cream.
-For less spicy, use Reg. Black Beans, drained. Or a quick/slight rinse and drain of the jalapeno kind. Or just HALF can Jalapeno/Lime Black Beans, to cut extra spiciness.
-You can use 6c Vegi Broth. I used 2 chicken, it’s what I had on hand. Tastes great, so I’m sticking with it.
-Meat Option: 1/2 lb. Ground Sweet Italian Turkey Sausage (Casing removed, browned)
-Vegis: All optional.
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