Ingredients

The following ingredients have 6 Servings
  • 1 onion (small)
  • 2 celery stalks (diced)
  • 1 sweet potato (large, chopped into 1/2 inch cubes)
  • 3 carrots (sliced)
  • 1 chayote squash (small, chopped into 1/2 inch cubes (or, vegetable of choice))
  • 1 cup green beans (fresh or frozen)
  • 1/2 teaspoon black pepper
  • kosher or sea salt (to taste)
  • 1/4 teaspoon crushed red pepper flakes
  • 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
  • 1 1/2 cups vegetable broth (low sodium)
  • 2 cups low fat milk ((I used 1%) Note: Skim does not work for this recipe)
  • 2 tablespoons cornstarch (optional)
  • 2 tablespoons water (optional)

Instruction

  • Add all ingredients, except milk, cornstarch & water, to the slow cooker, cover and cook on low 8-9 hours, or until carrots are tender. The last 30 minutes of cooking time, combine cornstarch and water, add to slow cooker, stir. Add milk, stir, cover and continue cooking until thickened.
  • Optional thickening method:  The last 30 minutes of cooking time, remove 1 cup broth & veggies, mash with a fork and return to slow cooker, stir. Cover and continue cooking 30 additional minutes.