This is a great dish for fall because you can adjust the spices for a little extra kick. It also freezes well for later.
Makes around 12 servings
Ingredients:
6 cups of fresh or frozen corn
1 cup of fresh or frozen diced onion
10 ounces of potatoes
½ cup of red bell pepper
1 cup fresh or frozen green beans
1 cup carrot
1 cup celery
1 chili pepper
16 ounce can of vegetable broth or homemade if you’re feeling like Martha Stewart
2 cups of water
½ teaspoon of rosemary
½ teaspoon of thyme
½ teaspoon black pepper
1 teaspoon basil
A pinch of cayenne pepper
Directions:
Peel, slice and chop all the vegetables into bitesize pieces. Place all the ingredients into a crock pot and cook on low for at least 8 hours.