| Ingredients:
2 (1 cup) Large carrots, diced
2 (1/2 cup) Celery ribs, diced
1 medium Sweet onion, diced
2 pkg. (8 oz.) Mushrooms, fresh, sliced
1 large (1-1/2 cups) Zucchini, chopped
1 cup Yellow squash, chopped
1 tablespoon Chili powder
1 teaspoon Basil, dried
1 teaspoon Seasoned pepper
1 can (8 oz.) Tomato sauce
3 cups Tomato juice
1 cup Corn, frozen whole kernel
2 cans (14-1/2 oz.) Diced tomatoes, undrained
Vegetable cooking spray
4 cans (15 oz.) Pinto, black great northern, or kidney beans, rinsed and drained |
| Instructions:
Sauté first 3 ingredients in a large nonstick skillet coated with cooking spray over medium-high heat 10 minutes or until onions are translucent. Add mushrooms, zucchini, and squash; sauté 3 more minutes. Add chili powder and next 2 ingredients, and sauté 5 more minutes.
Stir together tomato sauce and tomato juice in a 6-quart slow cooker until smooth. Stir in diced tomatoes, next 2 ingredients, and carrot mixture. Cover and cook on LOW 8 hours.
Note: Cool leftovers, and freeze in plastic freezer containers or zip-top plastic freezer bags for up to 2 months.
Yield: 15 servings |
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