Total Time
6hrs 10mins
Prep 10 mins
Cook 6 hrs

This is a recipe that I have tweaked and adjusted, that I found on Stephanie O"Dea's website. I have eliminated some of the tomato to emphasize the delicious taste of the vegetables and the watery texture. Instead of the green pepper I usually use a 4 ounce can of chopped green chili peppers.

Ingredients Nutrition

Directions

  1. Chop all vegetables into "mouth sized" chunks, unpeeled.
  2. Layer the vegetables in the crock pots.
  3. Cover with the spices, tomatoes, spices, olive oil.
  4. Cook on low for 5-6 hours or on high 3-4 hours.