Easy vegetable stew in:
- One 32 oz box of any stock. I used chicken.
- One large can of diced tomatoes
- One or two cups of beans
- Frozen or chopped onions
- A TB of diced garlic
- Three bags of frozen vegetables. I used zucchini, peas and carrots, and spinach
- Any leftover vegetables. I used leeks, spring onions, and bok choi
- Bag of mini potatoes
- Seasonings to taste: pepper, cumin, paprika, turmeric, garlic salt, onion powder, cilantro, hot sauce, and low sodium soy sauce.
Cook for three hours on high or until your beans are soft. Serve over rice. Add more seasonings, if needed.
Sometimes I add leftover meat, such as taco meat or ground turkey; however, the beans count as protein.
This lasts all week for three people.
