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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 327.6
  • Total Fat: 9.7 g
  • Cholesterol: 24.8 mg
  • Sodium: 550.6 mg
  • Total Carbs: 52.6 g
  • Dietary Fiber: 9.0 g
  • Protein: 10.4 g

View full nutritional breakdown of Creamy Summer Vegetable Stew calories by ingredient
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Creamy Summer Vegetable Stew

Submitted by: AASLP___
Creamy Summer Vegetable Stew

Number of Servings: 4

Ingredients

    8 ounces frozen pearl onions
    2 cups baby carrots, halved
    1-1/2 cups frozen corn
    1/2 cup vegetable broth
    2 tablespoons red wine vinegar
    2 teaspoons herbes de Provence
    1/2 pound zucchini, cut into 1/4-inch half-moons
    1 can (15.5 ounces) chickpeas, drained and rinsed
    1/2 cup light cream
    1-1/2 tablespoons cornstarch
    1/4 teaspoon salt
    1/4 teaspoon black pepper
    2 plum tomatoes, seeded and chopped
    2 tablespoons grated Asiago cheese
    2 cups cooked white rice (optional, not included in nutrition information)

Directions

1. Place onions, carrots, corn, broth, vinegar and 11/2 teaspoons herbes de Provence in slow cooker. Cover and cook on LOW for 3 hours.

2. Stir in zucchini and chickpeas; cook for 45 minutes. In a small bowl, stir together cream, cornstarch, salt, pepper and remaining 1/2 teaspoon herbes de Provence; set aside.

3. Stir in cream mixture and tomatoes and cook an additional 15 minutes or until thickened. Sprinkle with Asiago and serve with rice, if desired.

Serving Size: Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user ANNE_SP.






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