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crockpot veggie stew recipe - fussy-baby-friendly!

post #1 of 9
Thread Starter 
this is an experiment, actually, which i have not tried before. it's in the crockpot now and will be ready in about 5 hours, so i'll let you know how it turned out. it's vegan, but seems quite easily adaptable. actually, i adapted it from a bunch of recipes i found online and modified it for what we have in the house. i figure you can use any veggies you like, and the tomato soup is because that's the only tomato-related thing we had. (a few of the recipes called for canned pureed tomatoes.) i bet celery or peas would go nicely in here. even though i hate both. or green beans. (i like those.)

anyway, if this works out, i figured it'd be good to share it, since it was dang easy. and not like the stuff i made for dinner yesterday or the day before that, though easy, involved hot oil and boiling water. all you need to do is cut up some stuff - and even that can be done in the food processor, i bet.

2 tbsp olive oil
1 tbsp earth balance
1 can kidney beans
1 large onion, thinly sliced
3 large cloves of garlic, minced
3 or 4 small red potatoes, diced
2 large portabello mushroom caps, diced
3 small/medium carrots, cut into circles (there's a word for that, isn't there?)
1/2 cup uncooked brown rice
1 container of this roasted red pepper and tomato soup (scroll down, it's between butternut squash and french onion)
3.5 cups water
salt, basil, parsley, oregano to taste
a dash of chili powder

throw it all in the crockpot, cook on low for 6 hours.

since there's no danger of hot oil or burning water splashing on baby, you can make the whole thing while babywearing - even if you still haven't figured out the back carry!

if you guys are interested to know how it turned out, i'll report back after dinner. and perhaps let's share other easy-to-make recipes, if you've got 'em. i have a few more that are actually tried and true, unlike this one.
post #2 of 9
Thread Starter 
no replies yet, eh? oh well.

i will tell you that the stew came out FREAKING AWESOME. we added in some roasted garlic - alex is obsessed with roasted garlic and is always roasting it and keeping it around to spread on or toss in stuff. when we ate it, we dropped in some cubes of cheddar cheese and garlic croutons.

i ate enough to feed a small army and could definitely eat a ton more. : i am filing this one away.
post #3 of 9
That sounds really good!
post #4 of 9
Quote:
Originally Posted by MmeMuffin View Post
no replies yet, eh? oh well.

i will tell you that the stew came out FREAKING AWESOME. we added in some roasted garlic - alex is obsessed with roasted garlic and is always roasting it and keeping it around to spread on or toss in stuff. when we ate it, we dropped in some cubes of cheddar cheese and garlic croutons.

i ate enough to feed a small army and could definitely eat a ton more. : i am filing this one away.
He-he...: Didn't reply 'cause I had to run to the store...you inspired me! I'm gonna have James help me with this tonight! Thanks for sharing!
yum...yum...yum...
post #5 of 9
That sounds so yummy!! I wish I was on a crazy ellimination-gallbladder-friendly-weird-food-allegies diet. I don't get to eat anything flavorful or fun anymore.
post #6 of 9
yuuuuuuuum.....sounds soooo good! I am filing it away for a wednesday (church night) dinner recipe! But what is earth balance?
post #7 of 9
I was just thinking about looking up a veggie crock pot recipe, thanks!
post #8 of 9
That does sound good. What's earth balance?
I just made a wicked crock pot minestrone. I kind of adapted it from the recipe below, except I used a ton more salt and spices and garlic than they called for, and I added a bag of red kidney beans (in my universe minestrone always has beans in it), and I added chicken to Aaron's since he's a meat lovin' boy who winds up a de facto vegetarian most of the time when I cook. Problem was it didn't all fit in the crock, so I had another pot going on the stove.

Minestrone
4 cups vegetable or chicken broth
4 cups fresh tomatoes, diced
1 tablespoon fresh basil leaves, chopped
1/2 teaspoon dried oregano leaves
1 teaspoon salt
1/4 teaspoon pepper
1 cup sliced carrots
1 cup chopped celery
1/2 chopped onion
1 cup diced zucchini
1 cup diced yellow squash
1 cup green beans, cleaned and trimmed
2 cloves garlic, finely chopped
1 bay leaf (remove at end of cooking)
1 1/2 cup uncooked rotini or macaroni pasta
***Garnish***
Basil Pesto
Fresh Grated Parmesan cheese

Directions:
Mix all ingredients except pasta in 4- to 5-quart slow cooker.
Cover and cook on low heat setting 7 to 8 hours or until vegetables are tender.
Stir in pasta. Cover and cook on high heat setting 15 to 20 minutes or until pasta is tender. Sprinkle each serving with parmesan cheese and pesto, to taste.
post #9 of 9
since we don't have a crock pot and DH doesn't want one (he's the cook in these parts)

Earth Balance
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