Crock-Pot SUPER Veggie Stew

Slow cookers are convenient for busy people. Fill it up in the morning and come home to a hot, ready, delicious meal.

Advantages to using a Crock Pot

  1. Longer cooking time adds more flavor and yields higher nutrient content.
  2. It’s rare to burn or scorch foods in a slow cooker
  3. Saves on a lot of dish washing several pots and pans to create a meal.
  4. A crock pot uses a lot less energy that the stove top or oven.
  5. It reduces our consumption of processed, packaged foods that are void of much nutrition and full of a variety of chemicals.

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This recipe for Crock-Pot Super Veggie Stew is an inexpensive and easy meal. And it is loaded with nutrition. Did you know that food cooked in a slow cooker retains more nutrients than when it’s cooked faster – as on the stove?

Crock-Pot Super Veggie Stew

3 cups organic low-sodium vegetable broth
2 (14 oz) cans diced tomatoes (no-salt-added)
1 cup chopped onion
1 cup chopped carrot
4 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried sage

1 (15 ounce) can chickpeas (no added salt) rinsed, divided
1 bunch raw spinach, stemmed and chopped (about 8 cups)
1 tablespoon lemon juice
3 tablespoons extra-virgin olive oil
Salt & pepper to taste

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  1. Combine tomatoes, broth, onion, carrot, garlic, oregano, salt, crushed red pepper and pepper in the crock-pot (minimum of 4 qt)
  2. Cover and cook on Low for 6 hours.
  3. Measure out about 1/4 cup of the cooking liquid from the slow cooker into a small bowl.
  4. Add 2 tablespoons chickpeas to the liquid and mash until smooth.
  5. Add the mashed chickpeas, spinach, lemon juice and remaining whole chickpeas to the crock-pot. Stir to combine.
  6. Cover and cook on Low until the spinach is tender, about 30 minutes.



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