This is a recipe I just made up one day while I was staring blurry eyed into my pantry, wondering what was for supper. It is super easy, fills a large crockpot and can be prepared the night before and stored in the refrigerator until you are ready to cook. And if you are in a really big hurry, skip right past the 1st step and just dump all the raw ingredients in the crockpot, put the lid on, set temp on low and walk away for 6 hours. (the photo is of the dump in the pot, skip step one method) Enjoy!
- 1-2 TB olive oil
- 1 large sweet onion, chopped
- 1 green or red bell pepper, chopped
- 2-3 celery stocks, chopped
- 4-8 garlic cloves, minced
- 2 cups low-sodium vegetable or chicken broth
- 32 oz jar tomato juice
- 32 oz jars of chopped tomatoes with juice
- cups frozen corn
- 2 TB dried basil
- 1 ½ TB dried oregano
- 2 TB ground cumin
- ½ TB mustard powder
- ¾ teaspoon cayenne, or to taste
- 1/4 teaspoon sea salt, or to taste
- 1/4 tsp Black pepper, freshly ground, or to taste
- 1/8 teaspoon Tabasco sauce, or to taste
- 1/4 cup nonfat plain Greek yogurt (optional)
- Tortilla chips (optional)
Crockpot Method:
- In a skillet, heat oil over medium heat. Add onion and sauté for 2 minutes, add green pepper, corn, garlic and celery and sauté for 3-4 minutes or until all the vegetables have slightly blackened.
- In crockpot Add broth, tomatoes, tomato juice, blackened vegetables and spices.
- Cook on low for 4-6 hours
- Serve garnished with a dollop of yogurt and tortilla chips, if desired.
Stovetop Method:
- In a large pot, heat oil over medium heat. Add onion and sauté for 2 minutes, add green pepper, corn, garlic and celery and sauté for 3-4 minutes or until all the vegetables have slightly blackened.
- Add broth, tomatoes, tomato juice and spices. Bring to a boil over medium-high heat. Reduce heat and simmer for 15-20 minutes.
- Serve garnished with a dollop of yogurt and tortilla chips, if desired.