Ingredients

• 2 cups sliced carrots
• 1 large sweet potato, cut into 1/2″ cubes
• 1 cup fresh or frozen green beans
• 1/2 cup fresh cilantro, chopped
• 1 small onion, diced
• 1 tablespoon minced garlic
• 2 (15 ounce) cans black beans, drained and rinsed
• 1 cup uncooked quinoa
• 1 bunch Kale leaves, torn into bite size pieces (about 3 cups)
• 1/2 teaspoon cayanne
• 1/2 teaspoon black pepper
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 2 tsp. Kosher or sea salt to taste
• 2 cups vegetable juice (I used R.W. Knudsen,  Very Veggie Juice, no sugar added)
• 4 cups vegetable broth

Directions:

Prep:

1. Label your freezer bag with the name of the meal and cooking instructions.
2. Place all the ingredients in a Gallon Freezer Ziploc bag.
3. Remove as much air as possible, seal and lay flat in the Freezer.

Cooking for Stovetop: 

1. In a large deep pot with a tight fitting lid, heat oil on medium.
2. Add the contents of the gallon bag into the skillet.
3. Bring to a simmer.  Reduce heat to medium-low, cover and simmer until heated through and Kale is wilted and tender.
4. Add additional salt to taste. Serve with diced avocado and baked tortilla chips

Cooking for Slow Cooker:

1. The night before cooking, move frozen bag to your refrigerator to thaw
2. The morning of cooking, pour contents into slow cooker.
3. Cook on “low” setting for 8 hours until the meal is tender.
4. Add salt to taste. Serve with diced avocado and baked tortilla chips