Ingredients
2 tablespoons olive oil2 medium onions, chopped2 garlic cloves, minced1 teaspoon dried oregano1 cup dry red wine1 pound small red potatoes, quartered1 can (16 ounces) kidney beans, rinsed and drained1/2 pound sliced fresh mushrooms2 medium leeks (white portions only), sliced1 cup fresh baby carrots2-1/2 cups water1 can (14-1/2 ounces) no-salt-added diced tomatoes1 teaspoon dried thyme1/2 teaspoon salt1/4 teaspoon pepperFresh basil leaves
Preparation
In a large skillet, heat oil over medium-high heat. Add onions; cook and stir until tender, 2-3 minutes. Add garlic and oregano; cook and stir 1 minute longer. Stir in wine. Bring to a boil; cook until liquid is reduced by half, 3-4 minutes.
Transfer to a 5- or 6-qt. slow cooker. Add potatoes, beans, mushrooms, leeks and carrots. Stir in water, tomatoes, thyme, salt and pepper. Cook, covered, on low 8-10 hours or until potatoes are tender. Top with basil.
