So my favorite type of cooking is one-pot meals. Although, I’ve never used a slow cooker! 😛 This is one our favorites to eat (especially as it gets colder outside) — something we call a “Jose Romano” — because I use italian seasonings and herbs and a minestrone base with chorizo sausage. It initially started out as a soup and has evolved to a stew because I like to throw everything in the pot. 🙂
We have discovered that like with all soups and stews, this dish is best as a reheat/leftovers or a day or two later, which lets all the flavors meld and become extremely sumptuous and hearty.
1-2 celery stalk
4 garlic cloves
1 can diced tomatoes
1 Q chicken stock
1-2 chorizo sausage, quarter-dice
1 can kidney beans
1/4 bag of kale or spinach
¼ C Italian seasoning blend
Stew — add the following:
1 can tomato sauce
1 can garbanzo beans
1 C barley
½ bag frozen green beans (long is perfect, as it wilts down)
- Saute mirepoix
- Add tomato product, smoke and italian seasonings and herbs
- Add stock, barley and reduce.
- Add frozen items: spinach/kale, green beans followed by canned items — kidney beans, and garbanzo beans
- Lastly, add chorizo (don’t add too soon or meat will be flavorless.)
- Bring to a boil and shut heat off. Cool, containerize and freeze.