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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 112.2
  • Total Fat: 0.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 224.2 mg
  • Total Carbs: 23.9 g
  • Dietary Fiber: 5.2 g
  • Protein: 3.9 g

View full nutritional breakdown of Vegetable Crock Pot Stew calories by ingredient
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Vegetable Crock Pot Stew

Submitted by: WOODLANDMYST

Introduction

Hearty and healthy! Serve over cous cous, rice, barley or enjoy as is Hearty and healthy! Serve over cous cous, rice, barley or enjoy as is
Number of Servings: 12

Ingredients

    1 Onion, chopped
    Potato, raw, 5 small
    Carrots, raw, 3 cup, chopped
    1 can Pacific Natural Foods Organic Diced Tomatoes,
    1 cup frozen Green Beans
    1 can Beans, red kidney
    1 cup Pacific Natural Foods Organic Low Sodium Vegetable Broth
    1 1/2 cups water
    Salt and pepper
    Cumin (ground)

Directions

Cube potatoes and chop onions and carrots. Add all ingredients - except kidney beans and green beans - together in crock pot. Season to taste with salt, pepper, and cumin. Stir to mix; set crockpot on low. Cook for 6 hours (or cook on high for 3 hours). Add kidney and green beans during last hour.
Serves 12 (1 cup servings)

Number of Servings: 12

Recipe submitted by SparkPeople user WOODLANDMYST.






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