Ingredients
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3 small Carrots
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3 small Potatoes
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1 small Yellow Onion
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3 cloves Garlic
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1 (15-ounce) can red Beans
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2 cups Trout Beans
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1 (15-ounce) can sweet whole-kernel Corn
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1 (28-ounce) can diced Tomatoes
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2 tablespoons Kosher Salt
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½ teaspoon ground Cumin
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1 teaspoon Aleppo Pepper
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2 tablespoons red Bell Peppers
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¼ teaspoon freshly ground Black Pepper
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1 teaspoon ground Chili Powder
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2 cups Water
Directions
With filling and flavorful Veggie Stew, you’ll never miss the meat. Top it off with some basil or even a little shredded cheese, and you’ll have a happy family on your hands.
Steps
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1
Done
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Blanch the potatoes according to the directions. Combine all ingredients in a large bowl. Label a 1-gallon freezer bag, place it in another large bowl, and pour in the soup mixture. Squeeze the remaining air out of the bag and seal it. Lay the bag flat to freeze. |
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2
Done
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Serving DayAllow the soup to thaw overnight in the refrigerator. On serving day, pour the mixture into the slow cooker, cover it, and cook on low for 7–8 hours. |
