I, like every other mom out there, have a very busy schedule. And there are few things I detest more than getting home from a long night at the karate studio and still having to cook dinner. So I don’t. Those nights, my slow cooker is my most beloved and prized possession. While many, and I mean many, slow cooker recipes are full of chemical-laden condensed soups and seasoning packets, I have stocked my mental pantry with a plethora of clean, tasty, good-for-you recipes like this one!
Makes 4-6 servings
Ingredients
1 carton organic vegetable broth
1 can organic black beans
1 can organic garbanzo beans
1 can organic kidney beans
2 cans organic tomato sauce
1 head of cabbage (chopped)
8 medium carrots (chopped)
2 tsp. organic Adobo seasoning
1/2 tsp. organic garlic powder
1/2 tsp. organic kelp granules (sea salt can be substituted)
Directions
- Add broth, black beans, garbanzo beans, kidney beans and tomato sauce to slow cooker.
- Next, add Adobo seasoning, garlic powder and kelp granules.
- Finally, add vegetables.
- Stir mixture to combine.
- Cook on high for 4-5 hours.
Tip: the best place to buy organic foods & snacks is at Vitacost.com!