It’s time to bring out the crockpot! Why? Because it’s the best invention ever. Hands down. Think about it… you toss everything into a pot and let it simmer all day, return home to an intoxicating aromatic house, and dinner is ready to serve. So simple and so sexy. I love it.
1 med. sweet onion
4 stalks celery
4 med. carrots
2 med. parsnips
1/2 can corn
1 can diced fire roasted tomatoes
1/2 c. red beans (soaked over night)
1 Tbs. olive oil
2 bay leaves
salt and pepper to taste
1 tsp. ground cumin
1/2 tsp. ground coriander
2 cloves garlic
bundle of fresh cilantro
1/4 tsp. ground cayenne pepper
red pepper flake to taste
2 qt. organic vegetable stock (I make my own, but store bought is fine too)
brown rice (I cooked this separately and served the stew over the rice, but you can also add uncooked rice to your slow cooker and cook it up that way)
1. Chop up celery, onions and carrots. If you notice I left my onions and carrots pretty coarsely chopped–this is a stew after all. For some reason I don’t care for large chunks of cooked celery but that is just me.
2. Peel and chop rutabaga and parsnips.
3. Pull out your slow cooker or Crockpot and set it on high. Drizzle olive oil in the bottom and add carrots, onion and celery. Top with bay leaves and add some fresh ground pepper.
4. Add rutabaga and parsnips. Top with more ground pepper and a sprinkle of sea salt.
5. Fill Crockpot with vegetable stock, leaving at least an inch from the top of the cooker.
6. Add canned tomatoes and corn. Lightly smash garlic cloves with your chef’s knife and add to soup (these can be removed later).