INGREDIENTS:
1 large onion, diced (about 2 cups)
1 cup carrots, diced
1 cup celery, diced
2 garlic cloves, chopped
1 teaspoon cumin
1 teaspoon dried oregano
1 tablespoon chili powder
1 can (20-ounces) hominy, drained
1 can (4-ounces) diced green chilies, undrained
1 can (15 ounces) garbanzo beans, undrained
1 can (15-ounces) kidney beans, undrained
½ cup uncooked barley
1 jar (16-ounce) salsa
2 cups vegetable broth
Optional Garnish Bar
Grilled Sweet Potatoes
Cilantro, chopped
Sour cream
Toasted Pumpkin Seeds
Cheddar Cheese, grated
Scallions, diced
1 cup carrots, diced
1 cup celery, diced
2 garlic cloves, chopped
1 teaspoon cumin
1 teaspoon dried oregano
1 tablespoon chili powder
1 can (20-ounces) hominy, drained
1 can (4-ounces) diced green chilies, undrained
1 can (15 ounces) garbanzo beans, undrained
1 can (15-ounces) kidney beans, undrained
½ cup uncooked barley
1 jar (16-ounce) salsa
2 cups vegetable broth
Optional Garnish Bar
Grilled Sweet Potatoes
Cilantro, chopped
Sour cream
Toasted Pumpkin Seeds
Cheddar Cheese, grated
Scallions, diced
DIRECTIONS:
Combine all in the ingredients into a large crock pot and cook for 8 hours on low or 4 hours on high. Ladle and serve with your choice of garnishes.
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