Adapted from Forks Over Knives
10 baby potatoes quartered or 2 medium potatoes cubed
1 yam or sweet potato, sliced
2 golden beets or turnips
3 carrots peeled and chopped
3 stalks of celery, chopped
1 onion, diced
6 cloves of garlic, minced
4 cups of low-sodium vegetable broth
8 fresh tomatoes or 1 28 ounce can of tomatoes
6 dates blended with water
1 tsp roasted cumin
2 tsp Herbs de Provence (or an Italian herb mix)
1 tsp smoked chipotle powder
Salt and Pepper to Taste
For Crock Pot:
Place tomatoes, herbs and dates into a blender or food processor. Process and Season with chipotle to taste
Crock Pot Instructions:
Layer root vegetables in crock pot with carrots on the bottom, followed by potatoes, beets or turnips, yams, celery and onions. Poor tomato/date mixture over the top.
Cook for 6-7 hours on low or 5 hours on high until the vegetables are the desired tenderness. Adjust seasoning to taste.
Serve warm, garnished with celery leaves.