Veggie Stew

Veggie stew for a cold, wet day
After a spell of warm weather here in St. Louis (70+ degrees in December!?), today turned cold and damp, which is usually my cue to pull out the crock pot and throw in whatever I happen to have handy.  This turned out pretty well and the cayenne pepper made it warm without being hot.

4 cups - vegetable broth
2 cans - fire roasted diced tomatoes
1 can - black beans (drained/rinsed)
1 can - red beans (drained/rinsed)
1 large sweet potato (peeled/diced)
3 large carrots (peeled/chopped)
4 stalks of celery (chopped)
1 cup cooked quinoa
1 cup frozen peas
1 tsp salt
1/2 tsp cayenne 
1/2 tsp cinnamon
1/2 tsp garlic powder
1/4 tsp turmeric

Combine prepped ingredients in a crock pot and cook for at least 3 hours.  Easy-peasy.

Makes about 8 servings, 200 calories/serving.