This crock pot recipe comes from Patty Drain, who says: "This is really good by itself, or over some brown rice."
1 ¾ cups fresh green beans, trimmed and cut in half
1 ½ cups sliced onions
1 small eggplant cut in 1 " cubes
2 large yellow or zucchini squash cut in 1" chunks
2 bell peppers cut in narrow strips
1 large baking potato cut in ½" chunks
2 cloves garlic, minced
12 ounce can stewed tomatoes
6 oz can tomato sauce
¼ cup olive oil
1/2 tsp. Celtic sea salt or to taste (optional)
Mix ingredients in a crock pot. Cook on high 4 hours or all day on low. ENJOY! And don't forget to have a nice raw vegetable salad before serving the soup. A slice of whole grain bread can make a nice addition to this meal.