Bean & Veggie StewSubmitted by: MRSHONEYC
IntroductionAll fresh, no added sodium. All fresh, no added sodium.
1/2 c Black Beans, dry
1/2 c Small Red Kidney Beans, Dry
1/2 c Great Northern Beans, Dry
1/2 c Pink Beans, dried
1/2 c garbanzo/chick peas, dried
4 c Chicken Broth, Light & Fat Free, College Inn (50% less sodium)
2 c sliced mushrooms
5 c cubed Red Ripe Tomatoes
1-1/2 c chopped White Onion
1-1/2 c diced Celery
2 c carrots, chopped
4 medium red potatoes, peeled, cubed
1 tsp marjoram, dried
1 tsp basil, dried
1/2 tsp black pepper, crushed
1/2 tsp cayenne pepper
2 c cubed Zucchini
2 c cubed Summer/Yellow Squash,
2 c cubed Eggplant
1/2 head cabbage, chopped
Rinse well and drain.
Spray crockpot with non-stick (I use the olive oil flavored one) and place the dark beans in with half (2 cups) chicken broth. Cook on high for 1 hour. Add the light beans, mushrooms, tomatoes, onions, celery, carrot & potato. Add spices. Cook on low about 3 hours.
Add squashes and cabbage, cook additional 2 hours on low.
Makes 6 quarts.
Serving size = 2 cups
Number of Servings: 12
Recipe submitted by SparkPeople user MRSHONEYC.