Vegan Slow Cooker Hearty Vegetable Stew

1 large can chopped tomatoes, use liquids in can
1 can beans (i used black beans, rinse beans to reduce sodium)
4 small potatoes diced
3 chopped carrots
3-4 chopped celery stalks
1 tsp cumin powder
1 tsp paprika
1 tsp oregano
1/2 tsp salt (optional)
3 cloves garlic, minced
2 bay leaves
pepper to taste

Set the crockpot on low and cook all ingredients for 8-10 hrs or 4-6 on low. Enjoy!

INGREDIENTS

o 4 cups fresh or frozen corn
o 3 cups soy milk
o 1 onion, minced
o 3 stalks celery, minced
o 2 T oil
o 2 -3 cloves garlic, minced
o 2 medium potatoes, diced (4-5 small potatoes)
o 1 cups water
o 1 1/2 t salt
o 1 t paprika
o 1/4 t cayenne
**Add 2 T of flour (disolved in water) to thicken soup
**Add 2 T of vegan butter for creamier flavor

Instructions

Slow cooker:
Remove corn from fresh cob and set aside or use frozen.

Blend 2 cups of the corn in a blender with the soy milk and pour into slow cooker along with all other ingredients. Cook on low for 8-10 hrs or on high for 4-6 hrs.

In a pan:
Blend 2 cups of the corn in a blender with the soy milk and set aside. Saute onion, and celery in the oil for 10 minutes, add the potatoes and simmer for an additional 15 minutes, stirring often. Add the remaining ingredients, bring to a boil, lower the heat and simmer for 1 1/2 hours.

Pour into bowl and enjoy with bread.