Dinner Tile Soup

1 Tbs olive oil
1 1/2 cups onions, chopped
1 1/4 cups carrots, sliced
2 garlic cloves, minced
3 cups vegetable broth
2 tsp raw sugar (optional)
1 (16 ounce) package frozen corn
1 (15 ounce) can kidney beans, drained and rinsed
1 (15 ounce) can black beans, rinsed and drained
1 (14.5 ounce) can Italian-style stewed tomatoes
1 (14.5 ounce) can diced tomatoes, drained
1 (4 ounce) can diced green chilies

Combine everything in your crock pot and cook on HIGH for the first hour. Turn the temperature down to LOW, and cook 7 more hours.

Josh Day
Editor, Crockpot Recipes
http://crockpotrecipes101.com

Fruity Wild Rice

1 cup converted white rice
1 cup wild rice -- rinsed and drained
29 ounces canned vegetable broth
1/2 cup hot water
1/4 cup dry sherry
1 medium onion -- chopped
3/4 tsp garlic powder
1/2 tsp garlic pepper
1/2 cup chopped dried apricots
1/2 cup dried cherries
1/2 cup chopped pecans, toasted if desired
1/4 cup chopped fresh parsley

In your crockpot, mix together the white rice, wild rice, broth, water, sherry, onion, garlic powder, and garlic pepper.

Cover and cook on the low heat setting about 5 hours, or until the rices are tender but not mushy. Stir in the apricots, cherries, pecans, and parsley. Serve immed-iately. Makes about 8 to 10 servings.

Josh Day
Editor, Crockpot Recipes
http://crockpotrecipes101.com