While in college, I studied abroad at the University of Manchester in England. At the time, I was a vegetarian and was pleasantly surprised at how delicious and diverse vegetarian food in Britain could be. After returning to the States, I created this version of my favorite meal from my favorite restaurant. As it simmers in the slow cooker and the enticing aroma fills the kitchen, I'm reminded of my time in England!
Total TimePrep: 25 min. Cook: 8 hours
Makes6 servings (2-1/2 quarts)
- 2 tablespoons olive oil
- 2 medium onions, chopped
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 cup dry red wine
- 1 pound small red potatoes, quartered
- 1 can (16 ounces) kidney beans, rinsed and drained
- 1/2 pound sliced fresh mushrooms
- 2 medium leeks (white portion only), sliced
- 1 cup fresh baby carrots
- 2-1/2 cups water
- 1 can (14-1/2 ounces) no-salt-added diced tomatoes
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Fresh basil leaves
- In a large skillet, heat oil over medium-high heat. Add onions; cook and stir until tender, 2-3 minutes. Add garlic and oregano; cook and stir 1 minute longer. Stir in wine. Bring to a boil; cook until liquid is reduced by half, 3-4 minutes.
- Transfer to a 5- or 6-qt. slow cooker. Add potatoes, beans, mushrooms, leeks and carrots. Stir in water, tomatoes, thyme, salt and pepper. Cook, covered, on low until potatoes are tender, 8-10 hours. Top with basil.