Creamy Summer Vegetable Stew
- Minutes to Prepare:
- Minutes to Cook:
- 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)
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.
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.
Nutritional Info 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
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