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.