Slow-Cooker Vegetable Stew Recipe
Recipe By EatingWell
Potatoes and beans make this tomato-based crock-pot vegetable stew super-hearty. You could also add briefly sautéed chunks of zucchini or fresh corn kernels just before serving, or add another can of cannellini beans for more substance. A dollop of pesto on top is also super-delicious. Adding homemade garlic croutons is an easy way to elevate this healthy dinner.
5
22 Rating -
Rate
Vegdiet
4hr 20minstotal
4hr 20m.total
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Slow-Cooker Vegetable Stew Recipe
- 0.17 can Whole plum tomatoes
- 0.17 can Whole plum tomatoes
- 0.17 can Cannellini beans, rinsed
- 1/4 cup Frozen cut italian beans
- 2 ounce Baby Yellow Potatoes
- 0.17 cup Chopped Onion
- 0.33 teaspoon Dried oregano
- 0.17 teaspoon Salt
- 0.08 teaspoon Ground pepper
- 0.08 teaspoon Crushed red pepper, plus more for serving
- 0.17 cup Low sodium no chicken broth or vegetable broth
- 0.17 tablespoon Extra virgin olive oil
- 1/2 Cloves Garlic, Minced
- As required Shaved parmesan cheese for garnish
- 0.17 Clove Garlic, Chopped
- 0.33 tablespoon Extra virgin olive oil
- 0.08 teaspoon Italian Seasoning
Nutrition
value
value
160
calories per serving
9 g Fat8 g Protein12 g Carbs3 g FiberOther
Current Totals
- Fat9g
- Protein8g
- Carbs12g
- Fiber3g
MacroNutrients
- Carbs12g
- Protein8g
- Fiber3g
Fats
- Fat9g
Vitamins & Minerals
- Calcium53mg
- Iron2mg
- Vitamin A182mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B32mg
- Vitamin B6< 1mg
- Vitamin B928mcg
- Vitamin B120mcg
- Vitamin C23mg
- Vitamin E1mg
- Copper< 1mcg
- Magnesium43mg
- Manganese1mg
- Phosphorus65mg
- Selenium6mcg
- Zinc< 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By EatingWell