Ingredients
3/4 cup chopped onion1/2 cup chopped celery1/2 cup chopped green pepper2 tablespoons olive oil1 large potato, peeled and diced1 medium sweet potato, peeled and diced1 to 2 garlic cloves, minced3 cups vegetable broth2 medium fresh tomatoes, chopped1 can (16 ounces) kidney beans, rinsed and drained1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained2 teaspoons soy sauce1 teaspoon paprika1/2 teaspoon dried basil1/4 teaspoon salt1/4 teaspoon ground turmeric1 bay leafDash cayenne pepper
Preparation
In a large skillet, saute the onion, celery and green pepper in oil until crisp-tender. Add potato, sweet potato and garlic; saute 3-5 minutes longer.
Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low for 9-10 hours or until vegetables are tender. Discard bay leaf.
