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Nutritional Info
  • Servings Per Recipe: 14
  • Amount Per Serving
  • Calories: 68.0
  • Total Fat: 0.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 87.6 mg
  • Total Carbs: 16.8 g
  • Dietary Fiber: 3.3 g
  • Protein: 1.3 g

View full nutritional breakdown of Moroccan Vegetable Hot Pot calories by ingredient
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Moroccan Vegetable Hot Pot

Submitted by: TRYINGFOR20

Introduction

Recipe By: adapted from America’s Best Slow Cooker Recipes, Donna-Marie Pye
Serving Size: 14 half-cup servings
Recipe By: adapted from America’s Best Slow Cooker Recipes, Donna-Marie Pye
Serving Size: 14 half-cup servings

Number of Servings: 14

Ingredients

    2 carrots — sliced
    1 medium butternut squash — peeled & cut into 1″ cubes
    1 medium onion — chopped
    1 19 oz can diced tomatoes — with juice
    1 cup vegetable broth
    1 cup chopped pitted prunes
    1 teaspoon cinnamon
    1/2 teaspoon red pepper flakes
    2 tablespoons chopped fresh parsley or cilantro
    salt & black pepper to taste

Directions

In slow cooker, combine carrots, squash, onion, tomatoes (with juice), stock, prunes, cinnamon, and red pepper flakes; stir to mix well.

Cover and cook on low for a minimum of 6 to 8 hours or on high for 3 to 4 hours, until all vegetables are tender. Puree if desired.

Before serving, stir parsley into stew and season to taste with salt & pepper. Serve over hot cooked couscous.

Number of Servings: 14

Recipe submitted by SparkPeople user TRYINGFOR20.






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