Chunky Rosemary Vegetable Stew
Happy Leap Year! For those of you who may not be aware, today is the coolest day of the year. February 29th only comes once every four years, as a way to be sure that the extra 5ish hours we have each year don't completely throw off all of our calenders. For people born on and celebrating birthdays today, it must be a little frustrating...unless you age 4 times slower, because then I'm jealous.
Anyway, speaking of things that only happen every several years, the other day we bought a new crockpot! Actually, my Mom bought me a new crockpot. I was pumped to use it, so I made a delicious, simple veggie stew spiced with rosemary, garlic, salt and pepper. It only took about 15 minutes to prepare and was the perfect warm, chunky, thick soup to enjoy on a cold February evening!
4 red potatoes
3 medium carrots
1/2 large onion
1 tablespoon (about 3-4 sprigs) freshly chopped rosemary
1 15 ounce can great northern beans, drained
1 15 ounce can pinto beans, drained
1 15 ounce can diced tomatoes
2 cups vegetable broth
1 teaspoon onion powder
6 cloves garlic, pressed
1/2 teaspoon salt
1/2 teaspoon pepper
1 bay leaf
First chop up potatoes, carrots, and onions. Throw them in the crock pot. Add everything else! Cover and cook on 'high' setting of crock pot for 4-5 hours, stirring occasionally.
Ladle warm, heaping bowlfuls and enjoy!
We also added hot pepper flakes to some of ours (we LOVE spicy!) and it was great! Highly recommended.