Ingredients

• Ingredients Scale 1x2x3x 2 large carrots, sliced or diced 2 stalks celery, sliced 1 onion, diced 1/4 head of cabbage, chopped 2 medium zucchini, cut in half & sliced 1 can (14 oz.) diced tomatoes with juices (pref. fire roasted) 2 cans (14 oz.) beans of choice, drained and rinsed (I used one can white beans & one can three bean medley) 1/3 cup dry quinoa 2 teaspoons herbes de provence or 1 teaspoon each thyme & rosemary 1/2 teaspoon garlic powder pinch of red pepper flakes, optional 6 cups water or vegetable broth mineral salt & fresh cracked pepper, to taste

Preparation

• Instructions Slow Cooker: In 5 – 6 quart crockpot, place ingredients in the bottom starting with the carrots and ending with the liquids. Cook on LOW for 6 – 8 hours, or HIGH for 3 – 5 hours. Taste for seasoning, adding salt and pepper to taste. Instant Pot: Set Instant Pot to SAUTE and add the 1 tablespoon olive oil or 1/4 cup water, onion, carrot, and celery, saute for 5 minutes, adding the herbs and garlic powder in the last minute (feel free to skip this step entirely adding everything to the pot and cooking). Add quinoa, beans, cabbage, zucchini, tomatoes, red pepper flakes, salt, pepper, and vegetable broth, stir to combine. Attach lid and turn to the lock, set the valve to SEALING, and manually set to HIGH pressure for 3 minutes (takes about 25 minutes to come to pressure). Let natural release for 10 minutes. Season to taste. Stovetop: In a large pot or dutch oven, heat 1 tablespoon oil (or 1/4 cup water for water saute), add onions, carrots and celery, saute for 5 minutes. Add remaining ingredients, bring to a boil, cover, turn heat to low and simmer for 35 minutes – 1 hour. Taste for seasoning, adding salt and pepper to taste. Serve with your favorite artisan bread. Add diced avocado for another layer of flavor. Store: Leftovers can be stored in the refrigerator in a covered container for 5 – 6 days. To keep longer, store in the freezer for up to 2 – 3 months. Let thaw before reheating. Serves 4 – 6