The cook time in the crock pot is 8 hours on low, so this is a good recipe for people working outside the home. You could easily let it cook an additional hour or 2 if needed.
I made this in my 6.5 quart crock pot
Ingredients:
1/4 cup of olive oil
1/2 cup chopped fresh parsley
1 1/3 cups chopped celery
1/2 cup chopped onion
1 1/4 cup chopped carrot
1 chopped potato (I like to leave the skin on)
1 chopped small sweet potato
1 cup chopped tomato (I prefer the Pomi brand in the red carton).
2 cups of chopped fresh green beans
2 quartered and diced zucchinis
1 cup of frozen peas
1 tablespoon of chopped garlic
1 teaspoon of dried basil
1 teaspoon of dried thyme
1 teaspoon of dried sage
2 tablespoons of salt
1/2 teaspoon pepper
Water: Approx 6 cups of water (the water level should just cover the top of the vegetables)
Stove Top Directions:
Saute the onions and garlic in olive oil on the stove top until translucent. Add the remainder of the ingredients and cook at a low boil for approx. 1 1/2 hours.
Slow Cooker Directions: Combine all of the ingredients and cook on low for 8 hours
*sometimes I serve this with a bit of grated parmesan mixed in.
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