Normally vegetarian recipes for dishes prepared in a slow cooker require additional preparation before you put everything into the slow cooker and turn it on. I like this one because it requires no advance prep: nothing to saute or blanch beforehand. What could be easier?
Ingredients:
2 – 3 large potatoes, sliced
2 – 3 med. carrots, sliced
1/2 lb. frozen peas
3 med. onions, sliced
2 stalks celery, sliced
1 – 10 oz. can condensed tomato soup
1 – 10 oz. can water
salt, pepper, smoked paprika* (as desired).
1/2 package Morning Star Veggie Crumbles
Method:
Place layers of vegetables in order given into slow cooker. Season each layer with salt, pepper, and smoked paprika to taste.
Mix together tomato soup and water, and pour mixture over all.
Cover and cook on LOW for 6 hrs.
After 6 hours have passed add the Veggie Crumbles. Gently stir to mix and turn heat to HIGH.
Cook an additional 10 – 15 minutes until heated through and vegetables are tender.
*Smoked paprika is a wonderful spice that gives vegetables a barbecued flavor.
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You could also omit the veggie crumbles. It is good even without them.