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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 14 |
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I threw this together from wanting minestrone but not having celery or zucchini, and not being sure about throwing ditalini into the crockpot overnight - would that suck up too much water, or not cook well? This is what happened, and it's worth repeating. You might want to add more bullion or a different flavor (beef or mushroom instead of chicken?). Ingredients:
1 onion, diced |
3 carrots, diced |
1 tablespoon olive oil |
3 tablespoons oregano |
3 tablespoons basil |
1 1/2 tablespoons granulated garlic |
salt and pepper |
1 (15 ounce) can chickpeas |
1 (15 ounce) can red kidney beans (small) |
1 (15 ounce) can small white beans |
2 (14 1/2 ounce) cans tomatoes (i used 1 can fire-roasted and 1 can no salt added, just to add variety) |
1/3 cup quinoa |
1/3 cup basmati rice |
9 cups water |
2 tablespoons chicken soup powder, enough for 6 cups water (pareve) |
Directions:
1. Dice onion and carrots, add to crockpot, mix with oil.
2. Turn crockpot to High, add spices (to taste as always with spices), let cook for app. 45 minutes, stirring occasionally.
3. After veggies start to soften, add beans, tomatoes, quinoa, rice, water, and bullion. Set timer on crockpot (or simply leave it alone) for 6 hrs, then leave it alone.
4. Ignore fantastic smell as long as possible; taste once after at least 4 hrs to check seasoning. Add seasonings or more soup powder to taste. It's done when the textures are right - it might be less than 6 hrs, but 6 is good for overnight or setting up at noon and having for dinner.
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