The only thing non-vegan about this recipe is that I used chicken broth because I had no vegetable broth. It was delicious! Even my 3 year old like it. She picked out the yellow peppers, but liked the corn, zucchini and beans. It was warm and filling and perfect for a cold fall day.
1 red pepper, chopped
1 yellow pepper, chopped
1 orange pepper, chopped
2 zucchini, chopped
1 squash, chopped
1 onion, chopped
1 can of cannellini beans (15 oz)
1 can kidney beans (I used dark red)
1 small bag frozen corn
1 can crushed tomatoes (15 oz, I believe- the big one!)
2 cups vegetable broth
4 or 5 cloves of garlic, finely chopped
Garlic salt, cumin, paprika and chili powder to taste. I use a lot because I like it to have a little kick!
Put all ingredients into the crock pot and cook on high for 2 hours, or on low for 4 hours.
I like my veggies to stay firm and not turn into mush, so I only cooked for 2 hours in the crock pot. Also, the crushed tomatoes made it very tomato-ey. Next time I would use a small can of diced tomatoes instead and have more of a broth soup instead of a tomato base.