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Categories:
tomatoes onion garlic olive oil garlic onion powder carrots celery black beans vegetable broth cabbage salt black pepper cayenne pepper potatoes
Viewed: 21 - Published at: 10 years agoIngredients
- 2 (14 ounce) cans diced tomatoes (undrained)
- 1 large onion (chopped)
- 4 garlic cloves (minced)
- 2 tablespoons olive oil (divided)
- 12 teaspoon garlic powder
- 12 teaspoon onion powder
- 2 large carrots (chopped)
- 2 celery ribs (chopped)
- 15 ounces black beans (drained)
- 6 cups vegetable broth (or chicken broth)
- 14 head cabbage (chopped)
- 1 pinch salt
- 1 teaspoon black pepper
- 1 pinch cayenne pepper
- 2 small russet potatoes (peeled and chopped)
Method
- Heat 1 T. of oil in a skillet and add onion.
- Cook until tender (about 8 min.)
- then add garlic and cook for one minute.
- Add remaining vegetables and seasoning to the skillet except tomatoes and black beans.
- Drizzle 1 T. of oil.
- Cook for about 5 minutes.
- Add vegetables, tomatoes, beans and broth into the crockpot.
- Cook on low for 7-8 hours.
