1/2cupfrozen sliced carrotsor 2 large carrots, peeled and sliced
1cupfrozen diced onionsor 1 onion, diced
1Tbspbottled minced garlic
1/2tspdried thyme
1/2tsporegano
1tsppaprika
1/2tspsalt
1/2tsppepper
1tsphoney
1Tbspworcestershire saucesee notes
1Tbspextra virgin olive oil
1tsplemon juice
1canwhole tomatoes14.5 oz
2canstomato sauce8 oz each
4cupsvegetable broth
1canblack eyed peasrinsed and drained, or 1 cup frozen
1/2cupbrown rice
Instructions
To Cook Immediately: Slow Cooker
Add all ingredients to a slow cooker. Cook on low 7 hours or on high 5 hours. Check rice for doneness. If rice is not done, turn to high and cook an additional 30-60 minutes or until rice is cooked.
To Cook Immediately: Instant Pot
Add all ingredients to the insert of an Instant Pot. Lock lid; set valve to sealing. Program for soup. Allow for natural pressure release.
To Freeze
Add all ingredients to a large zip top freezer bag. Freeze.
To Cook After Freezing: Slow Cooker
Add frozen meal to slow cooker. Cook on low 10 hours or on high 8 hours. Check rice for doneness. If rice is not done, turn to high and cook an additional 30-60 minutes or until rice is cooked.
To Cook After Freezing: Instant Pot
Add frozen meal to an insert of an instant pot. Press sauté. Allow to heat long enough so that 1 cup liquid accumulates at the bottom. Press cancel. Lock lid; set valve to sealing. Program for soup. Allow for natural pressure release. (Alternatively, do not freeze the broth with the meal and add it when you add the frozen meal to the IP. Then skip to second step.)
Notes
We used The Wizards worcestershire sauce for testing purposes. Any worcestershire that does not have added sugar is fine.