Rainbow Crockpot Soup

I realize it's April & today is literally perfect (75 and sunny), but there is ALWAYS room for the crockpot in my kitchen.

Why? 1) It doesn't radiate heat. 2) It cooks on its own, easy peasy. 3) 99% of the time, what comes out of it is Ahhmazing. 4) meals for dayssss. 5) see 1-4.  

This collab of nutrient dense, satisfying and uber delicious veggies, beans and spices came together in November, made a private debut on the MFC(2) and is now making its public debut because IT IS THAT GOOD. 

In a crockpot..

CHOP SMALL

3 mid sized sweet potatoes

1 large yellow onion

1 green pepper

1 yellow pepper  

1 red pepper

1 jalapeno pepper 

THEN ADD

1 carton baby bella mushrooms

2 cans low salt, organic tomatoes 

1 can organic dark red kidney beans

1 can black beans

1 carton low sodium veggie broth 

2 tbs minced garlic

2 tbs EVOO 

2 tbs cumin

1 tsp onion powder

1 tsp garlic powder

1 tsp crushed red pepper (or more for more spice)

1 tbs chili powder

few shakes of sea salt. 

Cook on HIGH for 4ish hours or LOW heat for 6-8, stir when you can and before serving. 

ENJOY this for many lunches and dinners throughout the week. Sprinkle some soft cheese (feta, goat, blue) to switch up the palate.