This is one of my favorite winter recipes…I also love the added benefit of all the vitamins and nutrients from so many veggies that we seem to need around here as we continue to fight cold and flu season. The recipe makes quite a bit of soup, so I always freeze two meals worth to pop out on a busy night or for lunch after church on Sundays. Recipe also found here. Enjoy!
- 2 large carrots, diced (1 cup)
- 2 celery ribs, diced (1/2 cup)
- 1 medium-size sweet onion, diced
- Vegetable cooking spray
- 2 (8-oz.) packages sliced fresh mushrooms
- 1 large zucchini, chopped (1 1/2 cups)
- 1 yellow squash, chopped (1 cup)
- 1 tablespoon chili powder
- 1 teaspoon dried basil
- 1 teaspoon seasoned pepper
- 1 (8-oz.) can tomato sauce
- 3 cups tomato juice
- 2 (14 1/2-oz.) cans diced tomatoes, undrained
- 4 (15-oz.) cans pinto, black, great Northern, or kidney beans, rinsed and drained
- 1 cup frozen whole kernel corn
1. Sauté first 3 ingredients in a large nonstick skillet coated with cooking spray over medium-high heat 10 minutes or until onions are translucent. Add mushrooms, zucchini, and squash; sauté 3 more minutes. Add chili powder and next 2 ingredients, and sauté 5 more minutes.
2. Stir together tomato sauce and tomato juice in a 6-qt. slow cooker until smooth. Stir in diced tomatoes, next 2 ingredients, and carrot mixture. Cover and cook on LOW 8 hours.