Ingredients:

3 medium cloves garlic, coarsely chopped

1 small onion finely chopped

1 (8-ounce) package sliced mushrooms

2 medium ribs celery, sliced

2 medium carrots, sliced

1 small butternut squash peeled, seeded, and cut into 1-inch cubes ( can buy pre-cut)

1/2 cup cut green beans

2 small thinly sliced leeks (white parts)

1/2 pound baby white potatoes

1 (15-ounce) can white beans ( may sub for Great Northern beans or cannellini beans) rinsed and drained

1 1/2 to 2 cups veggie broth

1 (15-ounce) can fire-roasted crushed tomatoes

1-2 bay leaves

1 teaspoons fine salt

1 tsp Better Than Bouillon ( Vegetable)

1/2 teaspoon freshly ground black pepper

Instructions:

layer in order: garlic, onion, mushrooms, celery, carrots, butternut squash, leeks, and potatoes in a 4- to 5-quart slow cooker.

Add the beans, 1 1/2 to 2 cups vegetable broth, tomatoes, bay leaf, salt, and pepper.

Cook on low for 5 to 7 hours until the vegetables are tender.

Tips:

Cut the vegetables the same size so they're all tender at the same time.

Prep ahead: All the veggies can be cut in advance and stored, covered, in the fridge until ready to cook.

The fire-roasted tomatoes add a little bit of a smoky taste which I love but if you can't find them or don't like them go for plain crushed tomatoes instead.

A wonderful, warm and comforting meal. Full of all the goodness for mind and body.

Ingredients

1 15oz can chickpeas
1 large onion
3 cloves garlic
1 inch ginger
1-2 cups low-sodium vegetable stock
2 15oz cans diced tomatoes
1 tsp. ground cumin
1 tsp. ground coriander
1 tsp. ground turmeric
Salt
1 cup yam or sweet potatoes
2 cups spinach
¼ tsp. garam masala

Directions

If using canned chickpeas, rinse before using. If you’re using dried chickpeas, soak in water the night before and pressure-cook with salt for about 10 minutes before using for the recipe.
Sauté onion, garlic and ginger in vegetable broth until translucent, about 5 minutes over medium heat. Add more vegetable stock as necessary, to keep from burning.
Add diced tomatoes and seasonings except for garam masala.
Add chickpeas and stir to combine and cook over medium-low heat for about 15 minutes until tomatoes have broken down, the chickpeas have softened and the flavors meld, stirring occasionally. Add a little more vegetable broth or water as needed if your tomato juice is running low.
In another pot, gently steam the yams just until tender so they retain their shape, about 10-15 minutes. Set aside.
Add the spinach to the vegetable mixture and stir to combine. Cook for another minute or two until it’s wilted and heated through.
Add yams and stir to combine. Be careful not to break the yams apart by over mixing. Add some garam masala to taste, as desired.
Serve with fresh rice.