Ingredients:
Serves 12, 1 C per serving
1 28 oz. can diced tomatoes, reduced-sodium, with juice
3 C reduced sodium vegetable broth
3 C uncooked string beans, cut into bite-size pieces
1 15 1/2 oz. can kidney beans, rinsed and drained
1 large green pepper, diced
1 small onion, chopped
3/4 C celery, thinly sliced
1 1/2 C wheat berries
1 1/2 tsp dried rosemary, crumbed
1 1/2 tsp dried sage
1/2 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp fennel seed
1/2 tsp salt
1/2 tsp black pepper, freshly ground
Directions:
Mix tomatoes, broth, string beans, kidney beans, green pepper, onion, celery,
wheat berries, rosemary, sage, oregano, thyme, fennel seed, salt, and pepper, in a 5-6 quart crock pot.
Cook on low for 8 hours.
