3 cups water 1 tsp salt ½ cup spaghetti sauce (I use Classico tomato & basil, but whatever your favorite sauce is should be fine) 2 Tablespoons olive oil 2 onions, chopped (You can get frozen chopped onions if you hate to chop 'em yourself) 3 cloves garlic, minced 2 stalks celery, chopped 1 green or red pepper, chopped (Also available frozen and pre-chopped, if desired) ½ teaspoon thyme ½ teaspoon marjoram 1 teaspoon dill weed 2 potatoes, peeled and chopped into bite-sized pieces 2 carrots, peeled and chopped into bite-sized pieces 1 16-oz pkg frozen mixed vegetables 1 10-oz pkg frozen lima beans 1 can chickpeas, drained ½ cup barley (optional)
Put water, salt, and spaghetti sauce into crock-pot, stir, turn pot to high. Saute the onion, garlic, celery, and pepper in olive oil until soft. Add herbs, fry for one minute. Put all ingredients except barley into crock-pot, stir well, cover. Let cook a minimum of six hours (all day is fine), stirring once an hour if you're home. Add barley (if using) 45 minutes before serving. Serve with rolls, biscuits, or English muffins.
Cory
P. S. -- I have a crock-pot recipe for an easy vegetable stew, if you want it.
Easy Vegetable Stew
3 cups water
1 tsp salt
½ cup spaghetti sauce (I use Classico tomato & basil,
but whatever your favorite sauce is should be fine)
2 Tablespoons olive oil
2 onions, chopped (You can get frozen chopped onions if
you hate to chop 'em yourself)
3 cloves garlic, minced
2 stalks celery, chopped
1 green or red pepper, chopped (Also available frozen
and pre-chopped, if desired)
½ teaspoon thyme
½ teaspoon marjoram
1 teaspoon dill weed
2 potatoes, peeled and chopped into bite-sized pieces
2 carrots, peeled and chopped into bite-sized pieces
1 16-oz pkg frozen mixed vegetables
1 10-oz pkg frozen lima beans
1 can chickpeas, drained
½ cup barley (optional)
Put water, salt, and spaghetti sauce into crock-pot, stir, turn pot to high. Saute the onion, garlic, celery, and pepper in olive oil until soft. Add herbs, fry for one minute. Put all ingredients except barley into crock-pot, stir well, cover. Let cook a minimum of six hours (all day is fine), stirring once an hour if you're home. Add barley (if using) 45 minutes before serving. Serve with rolls, biscuits, or English muffins.
Hope you like it.
Cory