Ingredients
3
medium dark-orange sweet potatoes, peeled and cut into 1-inch pieces (4 cups)
8
small unpeeled red potatoes, cut into 1-inch pieces (4 cups)
4
medium carrots, cut into 1/2-inch pieces (3 cups)
2
medium parsnips, peeled and cut into 1/2-inch pieces (2 1/2 cups)
1
medium green bell pepper, cut into 1/2-inch pieces (1 1/2 cups)
1
medium onion, cut into 1/2-inch wedges (1 cup)
2
cloves garlic, finely chopped
2
cans (14 1/2 ounces each) stewed tomatoes, undrained
1/4
cup tomato paste
1 1/2
teaspoons dried oregano leaves
1 1/2
teaspoons ground cumin
1
teaspoon salt
1/4
teaspoon pepper
1/4
cup chopped fresh cilantro
Preparation
Mix all ingredients except cilantro in 6-quart slow cooker.
Cover and cook on low heat setting 5 to 6 hours or until vegetables are tender. Spoon into shallow serving bowls; sprinkle with cilantro.
