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Crock Pot Veggies

Print Recipe
Course Mealtime
Keyword crockpot, soup, vegetables
Servings 8
Calories 158.07
Author Debra Oakland

Ingredients

  • 1 Onion sliced and diced or cut in rounds
  • 4 Garlic cloves
  • 3 Carrots cut in rounds
  • 6 to 8 Small potatoes cut in quarters
  • 1 Lemon cut in quarters - squeeze a bit over the veggies.
  • Veggie chicken, turkey or beef stock. Wine, marsala or sherry works well too!
  • Olive oil
  • Salt
  • Pepper
  • Herbs de Provence is a go to for me with rosemary salt.

Instructions

  • Put all your ingredients in the crock pot and add enough olive oil to coat the veggies. Mix it all up by hand. Take half the ingredients out.
  • Add your choice of meat, then cover with the veggies you removed.

Notes

A Few Suggestions:
  • Leeks, shallots or scallions
  • Brussel sprouts, parsnips, rutabaga, turnips, sweet potatoes, yams or Jerusalem artichokes
  • Peas
  • Mushrooms
  • Apples
  • Bacon
  • Lamb with a stout or porter beer instead of stock is a winner.
  • Lemon zest to pump it up a notch.
  • Herbs and spices.
I find a dash of cinnamon is great in beef.
Enjoy your Crock Pot Adventures!
This recipe appeared in the October/November 2017 issue of Elements For A Healthier Life Magazine.
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